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Avgolemeno Soup (Greek) Recipe

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This recipe for Avgolemeno Soup (Greek) 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!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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:
Have not made this yet.

 

 

 

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