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Quick Avgolemano, Orzo and Chicken Soup

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“Found this in Cooking Light, January 2006, and we had it for lunch the day after Christmas. We served this with a green tossed salad with bottled Greek dressing and Ricotta-garlic pita wedges will post this recipe as well. Avgolemano(ahv-goh-LEH-moh-noh) is a tangy Greek soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; this interpretation, uses orzo. The soup can be made up to three days ahead and refrigerate but do not freeze. Just reheat over low-low heat.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring broth and dill to a boil in a large saucepan.
  2. Add orzo & reduce heat and simmer 5 minutes or until orzo is slightly tender.
  3. Remove from heat.
  4. Place eggs and juice in a blender or food processor, process until smooth.
  5. Remove 1 cup broth from pan with a ladle, making sure to leave out orzo.
  6. With blender or processor on, slowly add broth, process until smooth.
  7. Add carrot, salt, pepper and chicken to pan.
  8. Bring to a simmer over medium-low heat and cook 5 minutes or until chicken and orzo are done.
  9. Reduce heat to low.
  10. Slowly stir in egg mixture; and cook 30 seconds, stirring constantly(do not boil).
  11. Enjoy!

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