AVGOLEMONO (EGG-LEMON-CHICKEN) SOUP

With a name like avgolemono, it has to be hard to make, right? Wrong. This delicious egg-lemon-chicken soup is easy, easy, easy and fairly friendly on the wallet.

8 cups chicken broth

3/4 cup uncooked orzo

1 tsp salt

1/2 tsp ground black pepper

4 eggs

4 tbsp freshly squeezed lemon juice

2-1/2 cups cooked chicken, diced

2 scallions, sliced thin

1 tbsp parsley, minced

1) In large soup pot over medium-high heat, bring broth to a boil; add orzo, salt and pepper and reduce heat to medium; cook 10 minutes until orzo is tender

2) Meanwhile, in medium bowl whisk egg and lemon juice until well combined; pour about 1 cup of hot broth into egg mixture and mix well; stir egg-broth mixture into soup and cook about 2 minutes until soup thickens

3) And chicken to soup and, stirring continuously, cook 2-3 minutes; remove soup from heat and serve topped with scallions and parsley

Serves: 6-8 dinner-sized portions

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4 thoughts on “AVGOLEMONO (EGG-LEMON-CHICKEN) SOUP

  1. Mary Frances says:

    Delicious. You beautiful photo makes me want it now!

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