Description
A classic Greek comfort food, this Avgolemono soup is a silky blend of tangy lemon, creamy egg, and savory chicken broth. Filled with tender orzo and shredded chicken, it’s the perfect dish to warm your soul and tantalize your taste buds with its bright and rich flavors.
Ingredients
Scale
- 8 cups chicken broth
- 1/2 cup uncooked orzo pasta
- 3 eggs
- 1/4 cup fresh lemon juice
- 2 cups shredded cooked chicken
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- In a large pot, bring the chicken broth to a boil.
- Add the orzo pasta and cook until al dente, about 8 minutes.
- In a mixing bowl, whisk together the eggs and lemon juice.
- Slowly ladle about 1 cup of the hot broth into the egg mixture, whisking constantly to temper the eggs.
- Pour the egg mixture back into the pot of broth, stirring continuously.
- Add the shredded chicken and season with salt and pepper.
- Remove from heat and serve hot, garnished with fresh dill.
Notes
- Be sure to temper the eggs slowly by adding hot broth gradually to avoid curdling.
- If you want a creamier soup, you can add a splash of heavy cream along with the egg mixture.
- For a more intense lemon flavor, you can add additional lemon zest to the soup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes