Avgolemono Soup (Lemon Rice Soup)
  • 2 qts chicken broth
  • 2/3 cup orzo (I always add more)
  • 3 eggs
  • Juice of 2 lemons
  • Salt
  • Pepper
  1. *Bring chicken broth to a boil. Stir in orzo. Reduce heat and simmer, uncovered, for ~10-12 minutes, or until pasta done. Turn off heat.
  2. *Separate the eggs. Place egg whites in a bowl and beat until foamy (2-3 minutes). Add the yolks and continue beating until will mixed (2 minutes). Continue to beat, gradually add lemon juice. Slowly add some hot chicken broth in a thin steam while beating. Broth needs to be less than 160 degrees.
  3. *Pour all of egg lemon mixture to chicken broth/orzo. Stir in S pattern with wooden spoon constantly. Keep pan warm over very low heat. Stir until soup thickens and froth is broken down.
  4. *Optional: Add Chicken pieces to soup.