Avgolemono Soup

Avgolemono is from Greek which translates to "egg-lemon". This combination is usually added before serving to give a creamy look to the soup or to thicken a cooking juice. The first time using orzo was a disaster, I added dried orzo with the broth and the rest of the ingredients, it ended to absorb most of the broth. This time, I cooked first the orzo with water and then added at the end to the soup, I was very satisfied.

Serves 6

Preparation Time : 10 mins

Cooking Time : 20 mins
Printable Recipe

Ingredients

7 cups chicken broth

3 boneless chicken breasts, cut into medium pieces

1 cup orzo

1 medium onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 tsp oregano

Salt and pepper

2 eggs

3 tbsp lemon juice

Procedure

1. Cook orzo as directed in a large pot in boiling salted water until al dente. Drain and set aside.

2. In a soup pot, heat oil over medium-high heat. Cook chicken for 5 mins until all white. Season with salt and pepper. Set aside.

3. In the same pot, add all the vegetables and cook until tender. 

4. Add the chicken broth, bring it to a boil and simmer for 10 mins. Add oregano and season with salt and pepper. Add cooked orzo and cooked chicken.

5. Meanwhile, whisk eggs in a small bowl until frothy. Whisk in the lemon juice.

6. Temper egg mix with a ladle of warm chicken broth, whisking constantly to avoid egg from cooking.

7. Take pot off the heat and add avgolemono sauce to soup pot, stir well until soup thickened.