Avgolemono
A traditional Greek soup combining chicken, orzo, and a zesty lemon-egg mixture, resulting in a creamy and comforting dish.
Ingredients
Main Ingredients
- 1 pound chicken (whole or parts)
- 4 cups chicken broth Low-sodium optional
- 1 cup water
- 1 cup orzo or rice Choose either or as per preference
- 3 large eggs
- 1/4 cup fresh lemon juice Use fresh lemons for best flavor
- Salt and pepper to taste Adjust to taste as flavors develop
- Chopped parsley for garnish
Instructions
Preparation
- In a large pot, combine chicken, chicken broth, and water. Bring to a boil and reduce to a simmer for about 30 minutes.
- Remove the chicken, and once it's cool, shred the meat and discard bones.
Cooking
- Add orzo or rice to the broth and cook according to package instructions.
- In a bowl, whisk together eggs and lemon juice.
- Gradually add a cup of hot broth to the egg mixture while whisking to temper the eggs.
- Slowly stir the egg mixture back into the pot, making sure to mix well.
- Add shredded chicken back into the pot and season with salt and pepper.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with added water or broth if the soup thickens. Do not freeze. For customizing, vegetables or herbs can be added.