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Avgolemono Soup
Greek egg and lemon chicken soup with orzo — creamy, silky and comforting. Ladling the hot broth into the whisked eggs gradually, rather than pouring the eggs straight into the pot, tempers them and keeps the soup silky instead of curdled.
Ingredients
Instructions
Bring stock to boil. Add orzo. Cook 10 minutes.
Add shredded chicken.
Whisk eggs and lemon juice until frothy.
Ladle a cup of hot broth into egg mixture while whisking constantly.
Pour egg mixture back into soup.
Heat gently — do NOT boil.
Season.
Serve garnished with dill.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
