Soup of the Day: Greek Egg-Lemon Chicken Soup

This Greek lemon chicken soup is comforting, fresh, and nourishing. It is a heavenly, velvety soup with a savoury chicken broth, orzo pasta, refreshing lemons and custardy eggs.

This quick and easy soup could be made in 20 minutes, and only 4 ingredients required.

Why have I never heard about this soup earlier? Avgolemono is a classic Greek soup (and sauce, ha) that’s thickened with eggs and spiced with lemon. I found this recipe a while ago when one of my fellow Facebook friends shared it. Lemons and chicken broth are two of my favourite winter ingredients, such a nice surprise to find this wonderful recipe. This is actually what the doctor ordered! Did you know that chicken bone broth is awesome because it’s one of the best things you can eat to boost your immune system? Lemon is another one secret armour, it helps me to prevent cold and flu during the winter.

I hope this recipe helps you to create a beautifully creamy and luxurious silky soup, avoiding egg curdling and not end up with something that looks like an egg drop soup.

Greek Egg-Lemon Chicken Soup

Recipe by Leno RegushCourse: Main Course, SoupsCuisine: Greek, EuropeanDifficulty: Medium

Servings

3

servings

Prep time

10

minutes

Cooking time

10

minutes

This Greek lemon chicken soup is comforting, fresh, and nourishing. It is a heavenly, velvety soup with a savoury chicken broth, refreshing lemons and custardy eggs.
This quick and easy soup could be made in 20 minutes, and only 4 ingredients required.

Ingredients

• 1200 ml rich chicken stock

• 3/4 cup orzo pasta (or rice)

• 1-2 teaspoons finely grated lemon zest

• juice of half lemon (2-3 Tbs)

• 3-4 eggs

• black pepper

• salt

Directions

• Bring stock to the boil in a saucepan over high heat. Reduce heat to medium-high. Add salt and orzo pasta, cook for about 10 minutes or until it has a firm, chewy texture, stirring occasionally to prevent it from sticking together.
• Meanwhile, beat the eggs using a whisk until frothy in a bowl. Add the lemon zest and pour in the lemon juice while continuing to whisk.
• When the pasta has finished cooking, turn off the heat. Ladle about 2 cups of broth into a bowl or large heatproof measuring cup.
• Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth. Stir the egg-lemon mixture into the pot and heat over very low heat for approximately 5 to 10 minutes until heated through. Be careful not to boil the soup once the eggs have been added, to prevent the eggs curdling.
• Adjust your seasoning for salt and pepper. Serve warm. Garnish with fresh parsley.

Notes

• This soup also could be served with shredded rotisserie chicken or poached chicken.
• If you want it thicker, just add more eggs.