Also known as avgolemono, this soup combines the flavor of fresh lemon juice with eggs for a smooth, tart effect, the hallmark Greek chicken noodle soup. Its frothy, egg-thickened texture adds interest to the gentle flavor. Greek American families often prepare this soup as a comfort food in times of illness.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cups chicken broth
- ¼ cup uncooked orzo
- Salt, to taste
- Ground black pepper, to taste
- 3 eggs
- 3 Tbsp lemon juice
Directions
- Bring the broth to boil in a large saucepan.
- Add the orzo and cook until the pasta is not quite done, approximately 7 minutes.
- Reduce heat and simmer, seasoning with salt and pepper.
- In a large bowl, whisk together the eggs and lemon juice until smooth.
- Ladle 1 cup of the hot broth into the egg-and-lemon-juice mixture, whisking it to combine.
- Add the resulting mixture back into the simmering pan of broth. Stir until the broth becomes opaque and thickens, for 1–2 minutes.
- Season it again, if desired, and serve hot.
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