Avgolemono (Creamy Greek Lemon Chicken Orzo Soup)
Avgolemono, a traditional, creamy Greek soup that's made with lemon juice, creamy tempered eggs, fresh dill, and hot chicken broth.
Equipment
- Large Pot
- Strainer
- Measuring Cup
- Whisk
- Mixing Bowl
Ingredients
- 1 tbsp olive oil
- 1 large minced shallot
- 1 tbsp minced garlic 3-4 cloves
- 6 cups chicken broth
- 1 cup orzo
- 3 cups chopped rotisserie chicken de-boned and skin removed
- 2 tbsp lemon juice
- 2 eggs
- 1-2 tbsp fresh dill or 1 tbsp dried
- Salt & pepper to taste
Instructions
- Cook Orzo- cook orzo according to direction on package. Drain and set aside. Cooking the orzo separately and adding it later makes it easier to keep the right texture of the soup base.
- Saute Aromatics- in a large pot, heat oil over medium heat. Add minced shallot, sauté for 2 minutes, stirring often to avoid burning. Add minced garlic, continue cooking 1-2 more minutes. Pour chicken broth into pot and bring to a boil, then turn heat back down to a low simmer.
- Temper Eggs- in a large mixing bowl, whisk eggs. Add lemon juice and continue whisking. Next comes tempering the eggs- to do this whisk the lemon egg mixture with one hand while slowly pouring 1/2 cup of hot broth into the mixing bowl with the other hand. Repeat this with another 1/2 cup broth. Mixture should be smooth and creamy.
- Finish- slowly whisk tempered egg mixture into pot of broth over medium-low heat. Add chopped chicken & cooked orzo to pot and allow to simmer for a few more minutes until warmed through. Add dill and season with salt and pepper to taste.
Tried this recipe?Let me know how it was!