Avgolemono (Greek Lemon & Rice Soup)
  • 8 c. chicken broth
  • 1 c. uncooked orzo
  • 4 eggs separated
  • Juice from 4 lemons
  • black pepper (freshly ground)
  • Cooked shredded chicken*
  1. Bring the broth to a boil in a large pot.
  2. Once it's boiling, add the orzo and simmer until tender (about 20 minutes).
  3. 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.)
  4. Add lemon juice to egg mixture while still mixing.
  5. 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.
  6. Add egg/lemon/broth mixture back to remaining broth and serve.
  7. When reheating, do not re-boil.
  8. Try and heat slowly until very warm or you may curdle the eggs. Garnish with thinly sliced lemon.
  9. **You can also add thin pieces of shredded chicken meat (pull off bone in strips).
  10. It is optional but I almost always do.
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.