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Avgolemeno Soup (Greek) Recipe

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This recipe for Avgolemeno Soup (Greek), by , is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Combined 2 Recipes


For the soup:
Shredded chicken
8 Chicken broth
2 tablespoons whole black peppercorns
1 tablespoon kosher salt
1/2 cup dried orzo
4 large eggs
1/4 cup freshly squeezed lemon juice (from 1 large lemon)

For serving:
1/2 medium lemon, thinly sliced
Fresh dill
Freshly ground black pepper

1. In a large saucepan, bring the broth to a boil.
2. Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20, if using rice). Season with the salt and pepper and reduce heat to low; simmer.
3. Add shredded chicken.
3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
5. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.

Personal Notes:
Personal Notes:
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