Greek Egg-Lemon Soup (Avgolemono)
 
Prep time
Cook time
Total time
 
Greek Egg-Lemon Soup (Avgolemono) is the Greek version of chicken noodle soup, with the freshness of lemon juice and the creaminess of egg. It's the soup of the gods!
Serves: 6-8 servings
Ingredients
  • 2 boneless, skinless chicken breast halves (about 1 pound)
  • 1 tablespoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 medium stalks of celery, halved lengthwise, chopped
  • 5 cups low sodium chicken broth
  • ⅓ cup dried orzo pasta
  • Kosher salt, to taste
  • Juice from 1½ lemons (about 4 tablespoons)
  • 1 egg, separated
  • Fresh chopped parsley for garnish
Instructions
Prepare the chicken (this can be done ahead):
  1. Fill a large skillet about an inch high with water. Add one tablespoon of kosher salt, and bring to a boil. Add the chicken breasts, cover, and reduce the heat slightly. Cook for 5 minutes. Remove from heat, but keep the skillet covered for 12-15 minutes. The chicken will continue to cook in the covered skillet. When the chicken is done, remove from the skillet. Once cool, cut into small dice and set aside.
Prepare the soup:
  1. Heat the olive oil in a large soup pot over medium heat. Add the onions and celery, and saute until translucent and soft, 8-10 minutes. Add the chicken broth and bring to a boil. Add the orzo, reduce heat slightly and stir. Boil lightly for 9 minutes. Add the chicken and simmer. Add salt to taste.
  2. In a medium bowl, whisk the lemon juice and egg yolk. In another small bowl, beat the egg white until light and foamy. Fold the egg white in the lemon-egg yolk mixture.
  3. Ladle two ladle-fuls of the soup broth into a measuring cup. Whisking the egg-lemon mixture vigorously, slowly add the hot broth by the droplets at first, then in a slow, steady stream until all the broth has been added. Add the broth-egg-lemon mixture to the pot of soup, whisking constantly.
  4. Serve the soup with fresh baked bread and garnish with the chopped parsley.
Notes
Chicken can be made up to a day ahead and refrigerated.

Recipe adapted from Simply Recipe's Avgolemono Soup.
Recipe by Flavor the Moments at https://flavorthemoments.com/greek-avgolemono-soup/