AvgolemonoLemon Chicken and Orzo Soup
Avgolemono combines chicken and orzo with an egg-and-lemon liaison. Tempering and gently heating the eggs thickens the soup without dairy or curdling.
Prep
15m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Soup
- 1.4lChicken Stock
- 450gChicken Breast
- 180gOrzo Pasta
- 8gSalt
- 2gBlack Pepper
Egg-Lemon Mixture
- 3pcsEgg
- 90mlLemon Juice
Garnish
- 10gFresh Parsley (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the chicken stock to a gentle simmer. Add the chicken breast and cook until it reaches 74°C (165°F).
- 02
Transfer the chicken breast to a clean board, shred it into bite-size pieces, and return it to the pot.
- 03
Add the orzo pasta, salt, and black pepper and simmer until the pasta is just tender.
- 04
Whisk the eggs with the lemon juice until smooth. Slowly whisk in several ladlefuls of hot broth to temper the mixture.
- 05
Take the pot off the heat and stir in the tempered egg mixture. Return to very low heat and stir until the soup reaches 71°C (160°F), without boiling.
- 06
Finish with the fresh parsley and serve promptly.
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