Best Avgolemono Greek Egg And Lemon Soup Recipes

Avgolemono (Greek Egg and Lemon Soup) image

Provided by Martha Stewart

Number Of Ingredients 7

8 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 cups uncooked orzo, (rice-shaped pasta)
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
3 tablespoons cornstarch
4 large eggs
3/4 cup fresh lemon juice, (4 lemons)

Steps:

In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.

Avgolemono with Rotisserie Chicken and Orzo (Greek Lemon and Egg Soup) image

Number Of Ingredients 11

1 cup Orzo
2 Shallots
2 cloves Garlic
3/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2 tablespoons Olive Oil
8 cups Chicken Broth
2 Large Eggs, Room Temperature
1/3 cup Lemon Juice, Fresh
1/4 cup Chopped fresh dill
3 cups Cooked Chicken breast (from a rotisserie chicken)

Steps:

Cook the orzo according to package instructions.
Cook the shallots, garlic, salt, and pepper in olive oil in a large pot over medium low for 10 min.
Add the broth and the chicken. Simmer 10 min.
Remove 1 cup of hot broth in a heat-proof measuring cup.
Beat the eggs in a bowl. Slowly add the reserved broth, whisking constantly. Stir in lemon juice and then add to the soup.
Stir in the orzo and chopped herbs.