Greek Avgolemono Soup is a tangy soup with chicken, orzo and an egg-lemon broth.
Today’s Sunday Supper Movement theme is My Big Fat Greek Wedding. Do you remember that movie? I loved it. I can’t wait to watch it again and then to see My Big Fat Greek Wedding 2. When thinking about what to make for this week’s theme I couldn’t help but think about my favorite soup at our local Greek restaurant, Avgolemono soup. I had never made it before, but knew what it had in it.
This soup doesn’t look like much, but it’s full of chicken, orzo and flavored with an egg-lemon broth. I love the combination of the chicken, orzo and the hint of lemon. It’s just enough lemon that you can taste it, but not too much. This is a quick soup that you can have on the kitchen table in under 30 minutes. The trick is to use a rotisserie chicken instead of cooking your chicken. I love a good rotisserie chicken you can do so much with it, like making this soup.
- 5 cups low-sodium chicken broth
- 8 ounces of boneless, skinless chicken, roughly chopped.
- ½ cup orzo
- 2 large eggs, lightly beaten
- ¼ cup lemon juice
- Pepper, to taste
- Cook the orzo according to package directions, drain and set aside.
- Bring the 5 cups of chicken broth to a simmer.
- Add the chicken and orzo to the broth and bring back to a simmer and then reduce the heat to low.
- Combine the lemon juice with the eggs. Beat until smooth. Ladle 1 cup of the broth to the lemon/egg mixture while whisking continuously until the mixture is warm. This will prevent your eggs from scrambling.
- Add the lemon/juice mixture to the pot of broth and allow to warm up.
- Add some pepper and serve.
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