Greek Classics/ Main Course/ Soup

GREEK CHICKEN AVGOLEMONO SOUP: LEMONY CHICKEN AND ORZO SOUP

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By DImitra Khan Serves: 6-8

Ingredients

  • Serves 6-8:
  • 3.5 quarts homemade chicken stock
  • About 4 cups (or less) shredded cooked chicken
  • 8 egg yolks
  • ½ - ¾ cup fresh lemon juice
  • 3 tablespoons corn starch
  • 3 tablespoons olive oil
  • ¾ cup uncooked orzo pasta
  • 1 teaspoon salt, or to taste
  • ½ teaspoon dried dill

Instructions

1

Bring chicken stock and shredded chicken to a boil.

2

Add the orzo and 1 teaspoon of salt and boil for about 6 minutes. The orzo will be par cooked.

3

Prepare the egg lemon mixture by combining the egg yolks, corn starch, lemon juice, and olive oil in a boil. Whisk them together until smooth and the cornstarch dissolves.

4

Once the stock boils, add one cup of the hot liquid into the egg-lemon mixture to temper it. This will prevent the eggs from scrambling. Add 1-2 more cups of hot stock while whisking to incorporate.

5

Add the tempered egg lemon mixture back into the pot and cook over medium heat about 4 minutes until the soup thickens. Continue to mix it.

6

Add the dried dill and stir.

7

Serve immediately.

8

Enjoy!

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1 Comment

  • Reply
    Alice Carroll
    October 21, 2019 at 11:19 pm

    This is awesome!!

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