AVGOLEMONO (GREEK LEMON & RICE SOUP)

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 8 c. chicken broth
  • 1 c. uncooked orzo
  • 4 eggs separated
  • Juice from 4 lemons
  • black pepper (freshly ground)
  • Cooked shredded chicken*

Directions

  • Bring the broth to a boil in a large pot.
  • Once it's boiling, add the orzo and simmer until tender (about 20 minutes).
  • Whip egg whites until they form medium peaks and then add yolks, beating continuously. (I do all of this in my Kitchen Aid and it only takes a few minutes.)
  • Add lemon juice to egg mixture while still mixing.
  • Take 2 cups of hot broth from the pot and slowly add to the egg/lemon mixture. Make sure you are adding the broth in a constant slow stream while continuing to beat so you do not curdle the eggs.
  • Add egg/lemon/broth mixture back to remaining broth and serve.
  • When reheating, do not re-boil.
  • Try and heat slowly until very warm or you may curdle the eggs. Garnish with thinly sliced lemon.
  • **You can also add thin pieces of shredded chicken meat (pull off bone in strips).
  • It is optional but I almost always do.

Notes

You can use homemade chicken stock but in the interest of time, I use the "Kitchen Basics" brand. It tastes closest to homemade to me.

Categories: Mediterranean  Soup  Soup 

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