Avgolemono Soup

By zboni

Greek lemon chicken soup

Ingredients

• Garnish:
• 8 cups chicken stock
• 1 cup orzo
• 4 eggs/separated
• Juice of 3 lemons
• meat from 1 roasted chicken (white meat preferably) if desired
• fresh ground black pepper
• thinly sliced lemon

Details

Servings 6

Preparation

Step 1

Bring 8 cups stock to boil in large stock pot. Add orzo and simmer until tender. Turn off burner.

While the orzo is cooking, whip egg whites until medium peaks form. Add egg yolks, beating continuously with wire whisk. Add lemon juice, beating until combined.

Temper eggs with 2 cups broth - add 1 cup broth to egg mixture in a steady slow stream while continuing to beat with whisk so you do not curdle the eggs. Add second cup of broth to eggs and then return entire egg mixture back to remaining broth in stock pot.

At this point you can add the thinly shredded chicken.

Stir to mix well & serve.

You can garnish with fresh grated black pepper and thinly sliced lemons.

When reheating, do not re-boil. Heat slowly until very warm or you may curdle the eggs.