Greek Avgolemono (Egg and Lemon Soup)
Avgolemono is a classic Greek soup. It is often served merely as a soup with the broth being thickened by the eggs as shown in our featured image. The recipe we have provided includeds shredded chicken breasts to make for a chunky, heartier soup. You can achieve a similar result by substituting a rich vegetable stock for the chicken stock and omitting the chicken from the recipe. A tart dab of yoghurt and fresh chopped dill leaves are the perfect garnish.
Ingredients
- 5 cups chicken stock strained
- 8 oz boneless chicken breast
- 1/2 cup orzo
- 2 egg lightly beaten
- 1/4 cup lemon juice fresh squeezed (about 2 lemons)
- 1/2 cup dill fresh spigs
- black pepper freshly ground
Instructions
- Bring broth to a simmer in a 4-quart pot over high heat; add chicken. Reduce heat; simmer gently until chicken is cooked through, about 15 minutes. Using a slotted spoon, transfer chicken to a bowl. Reserve broth in pot. Let chicken cool slightly, and then shred with a fork into bite-size pieces.
- Bring a medium saucepan of water to a boil. Add orzo; cook until al dente. Drain. Add orzo and chicken to reserved broth. Bring broth just to a gentle simmer, and then reduce heat to low.
- Beat together eggs and lemon juice in a medium bowl until smooth. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir the egg-broth mixture into the broth in the pot. Stir in the dill, and season with pepper.
Notes
Dietary Notes:
Replace the orzo with long grain white rice for a gluten-free and paleo recipe. Omit the chicken breast and replace the chicken stock with fresh vegetable stock for a vegetarian alternative.
Replace the orzo with long grain white rice for a gluten-free and paleo recipe. Omit the chicken breast and replace the chicken stock with fresh vegetable stock for a vegetarian alternative.
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