I’ve been meaning to make this incredible sounding soup for months, but recently came across avgolemono again in a round-up of perfect chicken soups for the season. It’s a bit perplexing since there’s no actual CHICKEN in the original recipe, but there’s plenty of my favorite ingredients: soothing chicken broth, chewy orzo pasta and lemon. Trust me, I got the whole “add chicken” part covered.
- 8 cups homemade or store-bought chicken stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cup orzo
- 1 dash sugar
- 4 eggs (whites and yolks separated), room temperature
- 1/2 cup fresh squeezed lemon juice
- 1/4 cup fresh dill sprigs, chopped or hand-pulled into small pieces
- 1 cup shredded chicken
- 1 dill sprig per serving (to garnish)
- Bring stock to a boil in a large saucepan. Lower heat to a simmer and add salt, pepper, and orzo; cook until al dente, about 8 minutes. Remove from heat and separate 2 cups of stock from the pot.
- Beat egg whites in a medium-size bowl until soft peaks form. (I used a stand mixer, which is best for this job since it takes a few minutes.)
- Beat in the egg yolks and lemon juice.
- Pour 2 cups of reserved hot stock slowly into the lemon and egg mixture, whisking (or mixing in the stand mixer) continuously until all is incorporated.
- Return soup to medium-low heat and whisk in lemon/egg/stock mixture.
- Add fresh dill and chicken, simmering until all ingredients are blended together.
- To serve the soup, ladle into warm bowls and garnish with a dill sprig.
TOTAL KEEPER. It is officially added to the winter soup rotation.
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