Avgolemono (Egg-Lemon-Chicken Soup) with Orzo

This is by far my favorite mediterranean soup recipe – if I ever see this on a menu, I order it without blinking. If I am ever craving something rich, creamy, tangy, and yet healthy, this is my go-to recipe in the kitchen. The creaminess of this soup comes from the eggs and flavorful chicken broth. It is a light soup, that is decadent at the same time. It can also be made in under 20 minutes, thanks to store-bought rotisserie chicken that is hard to replicate in your every day kitchen! Why waste 30-40 additional minutes cooking or boiling chicken for this recipe when you can buy gorgeous, roasted chicken meat at your local Costco or grocery market? 🙂

My favorite flavor in this soup is the citrus from the lemon juice – it is gorgeous against the meaty, starchy nature of the chicken and orzo. This is truly a one-pot meal that you can always accessorize with toasted bread and/or crackers to complete it. Perfect for that weeknight family meal, or as an appetizer for your worldly weekend dinner spread!

Enjoy! 🙂

Love,
Priyanka

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Yields: 6-8 portions
Ingredients
8 cups chicken stock (or to make vegetarian, use vegetable broth)
3/4 cup orzo pasta (optional)
2-3 cups of shredded rotisserie chicken (already cooked) – depending on how ‘meaty’ you like it (can omit to make vegetarian)
5 eggs
1/3 cup fresh lemon juice
1 tablespoon grated lemon zest
Kosher salt and white pepper, to taste
2 tablespoons fresh dill

Directions

In a large saucepan, bring stock to a boil over medium-high heat. Reduce heat to medium-low and add orzo. Cook uncovered until tender, about 15 to 20 minutes, stirring occasionally. Five minutes before pasta is done, add chicken.

Meanwhile, place eggs in mixing bowl. Whisk eggs while adding lemon juice. Stir in zest. Whisking constantly, slowly pour a ladle of the hot stock into the egg mixture to temper (this is to ensure that your eggs don’t curdle – you have to keep whisking constantly so that the room temperature egg mixture does not cook!).

Reduce heat to very low. Then, while whisking the soup in pan, slowly pour in the egg mixture (continue to whisk constantly!). Soup should thicken slightly. Add salt and pepper to taste, and garnish with parsley or fresh dill. Serve hot!

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