Greek Chicken Avgolemono Soup: Lemony Chicken & Orzo Soup

orzo

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein and is gluten-free.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories.

Warm up 14 cups of homemade chicken stock in a large pot.

Add about 1 cup of shredded chicken to the pot.

Bring the stock and chicken to a boil.

Add 3/4 cup of orzo and 1 teaspoon of salt to the boiling soup.

Cook the orzo for 6 to 7 minutes on high flame until al dente, stirring occasionally.

While the orzo is cooking, juice fresh lemons to get between 1/2 and 3/4 cup of lemon juice.

In a bowl, mix 8 egg yolks with the lemon juice, cornstarch, a couple of tablespoons of olive oil, and dried dill.

Temper the egg lemon mixture by adding some hot stock from the pot to it, mixing to prevent scrambling.

Once the orzo is cooked, add the tempered egg lemon mixture back into the pot.

Stir the soup for about 3 to 4 minutes until it thickens and becomes creamy.

Taste the soup and adjust seasoning with more salt or lemon juice if desired.

Serve the soup in a bowl, garnished with a slice of lemon and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens