Greek Lemon Chicken and Orzo Soup
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This Greek lemon soup is also called avgolemonoIt has a pleasant, refreshing flavor, and if you whisk the eggs into the broth correctly, it will achieve the perfect consistency. In addition to lemon juice and eggs, the chicken broth also includes orzo pasta, shredded grilled chicken, and a frozen mix of green peas and carrots. Thanks to these ingredients, your soup will be ready in minutes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups lightly salted chicken broth
- 0.5 cup orzo pasta
- 1 large egg + 2 egg yolks
- 5 tbsp freshly squeezed lemon juice (about 1.5 lemons)
- 1 3/4 cups shredded grilled chicken (skin removed)
- 1 and 1/4 cups frozen green pea and carrot mixture
We recommend
Recipes with similar ingredients: grilled chicken, orzo pasta, peas, carrot, lemon juice, eggs
Cooking the dish according to the recipe:
- In a medium saucepan, bring the chicken broth to a boil over medium-high heat. Add the orzo pasta and cook for 2 minutes less than the package directions.
- Meanwhile, in a bowl, whisk together the egg, yolks, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir in the lemon juice. Reduce the heat to low; ladle in the broth and slowly pour it into the egg mixture, whisking constantly with your other hand (see Cooking Tip).
- Then pour the egg mixture into the pan with the remaining broth and orzo pasta in a steady stream, whisking constantly.
Culinary advice
You need to warm (or temper) the eggs before adding them to the simmering broth, otherwise the eggs will curdle! First, whisk the eggs with a small amount of hot broth, then slowly stir them into the soup.. - Stir the shredded grilled chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring frequently. Cook, stirring, until the soup thickens slightly, about 4 minutes. Add the green peas and carrots and heat through.
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