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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Avgolemono Soup / Egg Lemon Soup Recipe

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This recipe for Avgolemono Soup / Egg Lemon Soup is from Gunnerson and Lardakis, 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:  
4 cups chicken bone broth
½ cup orzo or rice
Salt and pepper to taste
Optional- ½ cup shredded chicken

AVGOLEMONO SAUCE
2 eggs, beaten
¼ cup lemon juice
Directions:
Directions:
In a large saucepan, season the broth with salt and pepper and bring to a slight boil. Add orzo and cook until tender (about 16 minutes). Remove from heat.

Whisk 2 egg’s until frothy - about 1 minute. Add ¼ cup lemon juice and whisk. Take a ladle of hot broth from the soup and slowly add to the egg mixture, whisking the entire time you are adding the broth. Add one more ladle of broth and continue whisking. SLOWLY add the egg mixture to the broth, stirring the entire time. This is the trickiest part of this soup, but it’s not that difficult. You just don’t want the eggs to start cooking.

You can also add ½ cup of shredded cooked chicken to the soup at this time.

IMPORTANT
Don’t let your soup boil after the egg mixture has been added. Even when reheating, do it gently, and DON'T LET THE SOUP BOIL. The soup can break. Still edible but not so pretty.
Personal Notes:
Personal Notes:
Avgolemono soup is the best remedy if you are sick and not feeling well.

 

 

 

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