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Chicken Lemon Soup (Avgolemono)

Chicken Lemon Soup (Avgolemono)
Yields
4 servings

This is one of my favourite soups. It’s easy to make and delicious. Only high-quality chicken stock will do here. If you like, substitute rice for the orzo pasta. Yield is 4 to 6 servings.

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ingredients

8
cup chicken stock
¾
cup orzo pasta, or, rice
coarse salt, and freshly cracked black pepper
2
egg
juice of one lemon
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directions

Step 1

In a medium pot, bring broth to a boil.

Step 2

Add the orzo pasta and simmer, uncovered, until pasta is cooked, about 10 minutes.

Step 3

In a medium bowl, whisk together eggs and lemon juice until frothy.

Step 4

Take a ladleful of the hot broth from pot into a measuring cup and add slowly to the egg mixture while whisking vigorously.

Step 5

Pour this mixture back into hot soup.

Step 6

Remove immediately from heat and do not boil.

Step 7

Adjust seasoning and serve immediately.

Rate Recipe

My rating for Chicken Lemon Soup (Avgolemono)
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