Soup is a cure-all for all colds, and feeling cold. The weather this week in Connecticut has been all over the place between the snow day, ice, squalls and temperature drop this morning. I can’t wait to enjoy this authentic Greek soup for dinner. It’s sure to warm me up!
Not only is it quick and easy to make, it’s delicious!
Avgolemono soup is a lemon-egg soup that can be made with rice or orzo. It’s a traditional chicken and rice soup, with Greek avgolemono sauce added. I love adding diced carrots to mine, but you can leave them out, or add additional veggies like diced potatoes.
6 cups chicken stock
1 whole chicken breast, skinless
2/3 cup rice (or orzo)
1 tsp oregano
1 tsp grated black pepper
3 egg yolks
Juice from 1/2 lemon
2 carrots, chopped
In a large pot, boil chicken breast in 6 cups of water for your stock.
Once breast is cooked thoroughly, remove from pot but reserve water for broth.
Add chicken stock to pot.
While simmering, chop carrots and shred chicken breast.
Bring stock to boil. Add rice (or orzo), and chopped carrots. Reduce heat to simmer and cook for 20 minutes.
Remove 1/2 cup of broth and add in shredded chicken breast.
Allow soup to simmer while preparing the avgolemono sauce.
Beat egg yolk and lemon juice together in a separate bowl.
Slowly add in the 1/2 cup of reserved broth into the bowl while mixing.
Whisk the avoglemono sauce back into your large pot.
Reheat over low heat, until it thickens. Do not allow it to return to a boil as the broth may curdle!
Once soup is thoroughly heated, you can top each bowl off with oregano and pepper.
If you reheat leftovers, I recommend heating it stove top to avoid potential curdling of the broth.
If you like your soup a little more tangy, add more lemon juice!