Avgolemono (Greek Lemon and Egg Soup) With Orzo

By KeyIngredient

Ingredients

• 1 cup orzo
• 2 shallots, finely chopped
• 1 garlic clove, finely chopped
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 1/2 tablespoons extra-virgin olive oil
• 8 cups low-sodium chicken broth
• 3 cups cooked chicken (from 1 rotisserie chicken)
• 2 large eggs, at room temperature
• 1/3 cup fresh lemon juice
• 1/4 cup chopped dill
• Sliced lemons, for serving

Details

Servings 6
Preparation time 25mins
Cooking time 40mins
Adapted from realsimple.com

Preparation

Step 1

DIRECTIONS

Cook the orzo according to the package directions. Drain and reserve. Meanwhile, cook the shallots, garlic, salt, and pepper in 
the olive oil in a large pot over medium heat, stirring occasionally, until the shallots are softened, 10 minutes. Add the broth and chicken. Simmer 10 minutes. Remove 1 cup of hot broth in a heatproof measuring cup.
Beat the eggs and lemon juice in a bowl. Slowly add the reserved broth, whisking constantly. Stir into the soup.
Stir in the orzo and chopped dill and serve immediately, garnished with sliced lemon.