I have been wanting to try an avgolemono soup for a while now. An avgolemono soup is a soup that is made with chicken stock, eggs and lemon juice. Since I had my freshly made chicken stock and some leftover lemons it was the perfect time to make the avgolemono soup. Many recipes that I found for avgolemono soup had little more that the base ingredients but my fridge was full of leftover chicken and vegetables and I could not resist throwing them into the soup. Several of the recipes included rice or pasta and I had some orzo pasta that I had been wanting to try so it went in as well. I also had some fresh dill that also went in. In the end I guess it turned out to be a fairly hearty chicken noodle soup with avgolemono sauce. I cut the vegetables into really small pieces so they they were tender by the time the orzo was cooked. The soup turned out to be pretty tasty. I really enjoyed the lemon and dill flavour of the soup. I also enjoyed the orzo pasta. The orzo added a nice soft chewy texture to the soup.
- 8 cups chicken broth or chicken stock
- 1 cup chicken (cooked, shredded)
- 1 cup orzo
- 1 onion (chopped)
- 2 carrots (chopped)
- 2 stalks celery (chopped)
- 1/2 teaspoon oregano
- salt and pepper to taste
- 2 eggs
- 2 lemons (juice)
- 1 handful dill (chopped)
- Place the chicken stock, chicken, orzo, onion, carrots, celery, oregano, salt and pepper into a pot.
- Bring the soup to a boil and simmer until the vegetables are tender and the orzo is cooked, about 10-12 minutes.
- Take the pot off the heat.
- Whisk the eggs in a bowl until frothy.
- Whisk in the lemon juice.
- Slowly whisk in some of the liquid from the soup to temper the eggs.
- Mix the avgolemono sauce into the soup.
- Stir in the dill and serve.