Zesty Greek Avgolemono Soup with Lemon and Orzo

Name: Zesty Greek Avgolemono Soup with Lemon and Orzo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Soup
Ingredients: Chicken stock; Shredded cooked chicken; Orzo pasta; Eggs; Fresh lemon juice; Salt and freshly ground black pepper; Fresh parsley

A creamy, tangy soup perfect for any occasion

This traditional Greek soup is a marriage of creamy lemon flavor with tender chicken and orzo, perfect for a warming meal.

45 min
4
Easy

Ingredients

For the Broth

Chicken stock

6 cups

Shredded cooked chicken

1 cup

Orzo pasta

3/4 cup

For the Avgolemono Mixture

Eggs

3 large

Fresh lemon juice

1/3 cup (about 2-3 lemons)

Salt and freshly ground black pepper

to taste

For Garnishing

Fresh parsley

chopped

Preparation

Preparing the Avgolemono Mixture

Whisk Eggs

In a medium bowl, whisk the eggs until frothy.

Add Lemon Juice

Gradually whisk in the fresh lemon juice until well combined.

Set Aside

Set aside for later use.

Preparing the Soup Base

Simmer Stock

In a large pot, bring the chicken stock to a simmer over medium heat.

Cook Orzo

Add the orzo pasta and cook until tender, about 8-10 minutes.

Add Chicken

Stir in the shredded cooked chicken and continue to simmer.

Do not boil the soup once the egg-lemon mixture is added, as this may cause curdling.

Cooking Process

Tempering the Eggs

Gradually add 1 cup of the hot broth into the egg-lemon mixture, whisking constantly.

Whisk continuously while adding the egg-lemon mixture to avoid any lumps.

Combining Mixture and Broth

Slowly pour the egg-lemon mixture back into the pot, stirring continuously.

Final Adjustments

Season with salt and pepper to taste, ensuring the soup is well-balanced.

Plating & Serving