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Easy Avgolemono Soup (Greek Lemon Soup)

0 Ratings
0 Comments
  • Prep 5 min
  • Total 20 min
  • Servings 4

An incredibly quick and easy soup with a unique and thoroughly delicious flavor! MORE + LESS -

Daring Gourmet
December 29, 2014

Ingredients

1/2
rotisserie chicken or 1 large cooked chicken breast, shredded into bite-sized pieces
6
cups Progresso™ Chicken Broth
1/2
cup orzo
Juice of 2 medium-size lemons (about 1/3 cup)
2
large eggs at room temperature
Coarsely cracked black peppercorns
Lemon slices

Steps

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  • 1
    Place the chicken broth in a medium-sized stockpot and add the orzo. Bring it to a boil, reduce the heat, cover and boil for 15 minutes or until the orzo is soft. Add the chicken. Leave the soup on the burner with the lid on but turn the burner off.
  • 2
    Whisk the lemon juice and eggs together in a small bowl. Add one ladle of warm soup broth to the lemon-egg mixture, whisking continually until incorporated. Add another ladle of broth, whisking.
  • 3
    Pour the lemon-egg mixture into the pot of soup and stir until combined and smooth. (The temperature of the soup will cook the egg.)
  • 4
    Serve immediately, garnished with slices of lemon and coarsely ground black peppercorns.
 

Nutrition Information

 No nutrition information available for this recipe
More About This Recipe
  • This lemon soup made with orzo is like a Greek-style chicken noodle. Perfect for warming you up on cold days! 

    This traditional Greek soup not only has wonderful flavor, it has a marvelously satiny texture. Freshly squeezed lemon juice is combined with egg and then whisked into the hot soup to provide a flavor and creaminess that is simply fabulous. 

    Traditionally, Avgolemono calls for the addition of rice.  We're going to shake things up a bit and use orzo instead, a tiny rice-shaped pasta that is great in soups. The end result is a Greek-style chicken noodle soup that will have you dishing up seconds.

    To get started, gather up your ingredients. 

    Place the chicken broth in a medium-sized stockpot and add the orzo. Bring it to a boil, reduce the heat, cover and then boil for 15 minutes or until the orzo is soft.

    Shred the chicken into bite-sized pieces.

    Add the chicken to the soup. Leave the soup on the burner with the lid on, but turn the burner off.

    Juice the lemon.

    Whisk the lemon juice and the eggs together in a small bowl.

    Add one ladle of warm soup broth to the lemon-egg mixture, whisking continually until incorporated. Whisk in another ladle of broth.

    Pour the lemon-egg mixture into the pot of soup and stir until combined and smooth. The temperature of the soup will cook the egg.

    Serve immediately, garnished with slices of lemon and coarsely ground black peppercorns.

    For more delicious Greek food, visit Kimberly's recipe blog The Daring Gourmet!

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