Greek Avgolemono Egg-Lemon Soup

Serves 4 to 6

1 (3 lb) fresh whole chicken
2 qt water
2 Tbsp olive oil
1 yellow onion, finely diced
2 bay leaves
1 carrot, peeled & quartered
2/3 cup Greek orzo (or short grain rice)
2 large eggs
1/2 cup fresh lemon juice
1 Tbsp salt
1 tsp ground pepper

Place the chicken in a large pot with enough cold water to cover the chicken. Bring to a boil and reduce heat to low.  Skim any foam that rises to the top.

In a separate pan, heat 2 Tbsp of olive oil and add the onions. Gently saute the onions until clear. Set aside.

When chicken is tender, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes and set aside.

Add the onion, bay leaves, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot from the broth and add the orzo or rice. Bring to a boil and then turn heat to medium high to simmer until the orzo is cooked al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.

In a small bowl beat the eggs and lemon juice together. To temper the egg mixture before adding to the broth, pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated into the egg, add the mixture into the pot of chicken broth and stir to blend well throughout. You should have a thickened, silky texture. Season to taste with salt and pepper.

Leave a Response