Avgolemono Greek Lemon Chicken Soup Digital Download

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These Downloadable Recipes are part of an ongoing effort to record my family's dishes and share them with others. These are reliable, delicious dishes that I grew up with, and are foods that that I love. I hope you enjoy them! 

On Avgolemono Greek Lemon Chicken Soup: 

This recipe is perfect for Winter- it’s rich and creamy and incorporates in season citrus.  There’s also no dairy products which is notable and it is so bright in flavor thanks to the lemons- so uplifting!

   -Marcella Kriebel, Feb. 2024

 

AVGOLEMONO GREEK EGG & LEMON SOUP

Ingredients:

• 2 Quarts Chicken Broth
• 1 Cup Orzo
• 3 Stalks Celery, chopped
• 1 Large Onion, chopped
• 1/4 Cup Vegetable Oil
• 1 lb Chicken Breast, cut in large bite-sized pieces
• 4 Large Eggs
• *3-5 Lemons (⅓ cup juice)

Preparation:

Sauté onion & celery in vegetable oil until tender, approximately 10 minutes.  

Add soup stock and bring to a boil.  

Turn heat down to medium and add orzo.  

Cook for about 6 minutes and add chicken.  

Beat eggs until light and fluffy in a 1-2 quart bowl.  

When chicken and orzo are almost done, begin removing some broth and slowly adding to the eggs. 

Beat the broth/egg mixture and continue to add more broth to slowly bring the temperature of the eggs up so that when you pour them into the soup, it doesn’t curdle.  

Add the lemon juice to the egg/broth mixture and slowly pour back into the pot, stirring constantly, then add salt & pepper to taste.

*Lemons vary quite a bit in juiciness. Although Meyer lemons are very juicy, I find that regular lemons provide the right level of acidity for this soup. 

Find more of Marcella recipes at https://marcellakriebel.com/collections/recipe-downloads  • Feb 2024