Quick Avgolemano, Orzo and Chicken Soup

Total Time
35mins
Prep 25 mins
Cook 10 mins

Found this in Cooking Light, January 2006, and we had it for lunch the day after Christmas. We served this with a green tossed salad with bottled Greek dressing and Ricotta-garlic pita wedges will post this recipe as well. Avgolemano(ahv-goh-LEH-moh-noh) is a tangy Greek soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; this interpretation, uses orzo. The soup can be made up to three days ahead and refrigerate but do not freeze. Just reheat over low-low heat.

Ingredients Nutrition

Directions

  1. Bring broth and dill to a boil in a large saucepan.
  2. Add orzo & reduce heat and simmer 5 minutes or until orzo is slightly tender.
  3. Remove from heat.
  4. Place eggs and juice in a blender or food processor, process until smooth.
  5. Remove 1 cup broth from pan with a ladle, making sure to leave out orzo.
  6. With blender or processor on, slowly add broth, process until smooth.
  7. Add carrot, salt, pepper and chicken to pan.
  8. Bring to a simmer over medium-low heat and cook 5 minutes or until chicken and orzo are done.
  9. Reduce heat to low.
  10. Slowly stir in egg mixture; and cook 30 seconds, stirring constantly(do not boil).
  11. Enjoy!

Reviews

(1)
Most Helpful

This is awesome! We made 1/2 the recipe and it turned out well. The only thing I would say is that cooking time for chicken takes abit longer than 5 minutes, but overall no other changes. Wonderful! We made applesauce quesadillas to go with them! Thanks for posting!

Scrapbook Lori March 04, 2007

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