Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 6

Avgolemono (ahv-goh-LEH-moh-noh) is a tangy Greek chicken soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; our interpretation uses orzo.

Holly Rudin Braschi
Recipe by Cooking Light January 2006

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Recipe Summary

total:
35 mins
Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring broth and dill to a boil in a large saucepan. Add orzo. Reduce heat, and simmer 5 minutes or until orzo is slightly tender. Remove from heat.

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  • Place eggs and juice in a blender; process until smooth. Remove 1 cup broth from pan with a ladle, making sure to leave out orzo. With blender on, slowly add broth; process until smooth.

  • Add carrot, salt, pepper, and chicken to pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until chicken and orzo are done. Reduce heat to low. Slowly stir in egg mixture; cook 30 seconds, stirring constantly (do not boil).

Nutrition Facts

228 calories; calories from fat 25%; fat 6.3g; saturated fat 1.9g; mono fat 2.2g; poly fat 1g; protein 25.3g; carbohydrates 16.6g; fiber 2.9g; cholesterol 244mg; iron 2.6mg; sodium 855mg; calcium 68mg.
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