Avgolemono (Greek Lemon and Rice Soup)
My take on this soup by making modifications to two other recipes I had seen. Soup can be made using either Rice or Orzo pasta
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Ingredients
- 8 C Chicken Stock
- 2 Chicken Breasts Fresh, skinless and boneless
- 2 C Orzo Pasta
- 4 Eggs Whites and yolks separated
- 3 Lemons Juice the 3 lemons and zest 1 of the lemons to use for garnish
Ingredients
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Instructions
- Place the chicken breasts in a soup pot with the chicken stock. Bring to a boil then reduce to a simmer for 15 minutes
- Remove the chicken from the pot to a plate and shred the breasts
- Bring the stock back to a boil then add the orzo (or rice) and reduce the heat again to a simmer for about 20 minutes. Season with Salt to taste
- Combine the juice from the 3 lemons and the egg yolks. At about the 15 minute mark on the Orzo cooking whisk the egg whites into medium peaks. The add the yolks and lemon juice and continue to whisk
- Remove 2 cups of the broth and while slowly pouring it into the egg mixture continue to whisk to keep the eggs from solidifying (we aren't looking for scrambled eggs)
- Add the shredded chicken back to the broth and then pour the egg mixture back into the pot too. Whisk to combine and serve immediately with fresh ground pepper and some lemon zest to garnish.
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