Zesty Greek Avgolemono Soup with Lemon and Orzo
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
For the Avgolemono Mixture
For Garnishing
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.
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
Zesty Greek Avgolemono Soup with Lemon and Orzo
Zesty Greek Avgolemono Soup with Lemon and Orzo
Plating & Serving
Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness.