Greek Avgolemono Soup
Greece’s beloved egg-lemon soup is silky, bright, and profoundly comforting. The egg-lemon liaison creates a velvety, almost custard-like broth that’s unlike anything else.
Ingredients
- 8 cups chicken broth
- 1/2 cup orzo pasta (or long-grain rice)
- 2 cups cooked chicken, shredded (rotisserie works great)
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2-3 lemons)
- Salt and white pepper
- Fresh dill for garnish
Instructions
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1
Bring chicken broth to a boil. Add orzo and cook until al dente, about 8-10 minutes. Add shredded chicken and heat through. Reduce heat to low.
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2
In a bowl, whisk eggs vigorously until frothy. Slowly whisk in the lemon juice.
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3
Temper the eggs: Ladle about 1 cup of the hot broth very slowly into the egg-lemon mixture, whisking constantly. Then add another cup, still whisking. This prevents the eggs from scrambling.
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4
Pour the tempered egg mixture back into the pot, stirring constantly. Heat gently over low heat for 2-3 minutes until the soup thickens slightly to a velvety consistency. Do NOT let it boil or the eggs will curdle.
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5
Season with salt and white pepper. Serve immediately, garnished with fresh dill.
