Avgolemono Soup | Greek Egg Lemon Soup With Chicken
I love this soup. It's the Greek's version of chicken noodle (kind of anyhow). It's amazing and you can make it thick and serve it over fish or chicken. καλή όρεξη (kali orexi – enjoy your meal!)
Ingredients
- 1 to 2 lbs chicken
- 6 cups 1 quart can + two smaller cans chicken broth or about 3 large bullion cubes
- 3/4 cup Greek orzo or white rice
Sauce
- 3 eggs
- 2 lemons juiced*
- Sea salt to taste
Instructions
- Place skinless boneless chicken breasts in large pot and fill with broth (go about 1inch above chicken),
- Bring to a boil.
- Cover and reduce heat to simmer for about 30-45 min (or until chicken is cooked).
- Once chicken in cooked, remove from water and set aside.
- Bring broth back to boil and add orzo and cook until pasta is tender (about 10min).
- Once chicken is cool enough, shred by hand.
- Add chicken back into pot and reduce heat to low
- **Avgolemono Sauce**
- Crack eggs into a bowl and beat until frothy (a few minutes).
- One frothy, stop and add in lemon juice.
- Take 1 1/2 cups of hot broth and slowly pour into lemon-egg mixture, continually stirring.**
- Pour mixture back into soup, mixing well.
- Bring back to simmer and then remove from heat.
- Season with Sea salt. Serve!
Notes
* For the sauce: you may need to add more for a stronger lemon flavor. Taste and adjust to fit your preference.
** This is important. Don’t forget this step or the eggs will curdle when you add to soup.
** This is important. Don’t forget this step or the eggs will curdle when you add to soup.