Avgolemono
Greek egg and lemon soup with orzo — silky, tangy and deeply soothing. Whisking the hot stock into the eggs gradually, rather than all at once, is the only thing standing between a silky soup and scrambled egg drop soup.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
medium
Cuisine
Mediterranean
gluten-free
Ingredients
1.5Lgood chicken stock
150gorzo pasta
3eggs
3 tbsplemon juice
1 tsplemon zest
200gcooked chicken, shredded
1 tspsalt
fresh dillto serve
Instructions
1
Bring stock to boil, add orzo and cook 8 minutes until tender.
2
Add shredded chicken and heat through.
3
Remove from heat.
4
Whisk eggs with lemon juice and zest until frothy.
5
Slowly ladle a cup of hot stock into egg mixture while whisking constantly.
6
Pour tempered egg mixture back into pot, stirring constantly.
7
Heat gently — do not boil or it will curdle.
8
Serve immediately scattered with fresh dill.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
139
Protein
20.3g
Fat
5.4g
Carbs
1.2g
Fiber
0.2g
Sodium
568mg
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★★★★★
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