Avgolemono soup with orzo
Greek lemon chicken soup: orzo and rotisserie chicken in broth, thickened silky with whisked egg and lemon. Bright, creamy and dairy-free.
- Prep
- 3 min
- Cook
- 16 min
- Serves
- 4
- Per serve
- 300 kcal
Ingredients
Method
Bring the broth and water to a boil in a covered pot over high heat. Shred the chicken and juice the lemons while it heats.
Stir in the orzo and simmer, uncovered, stirring now and then so it doesn't stick, until just tender. Add the chicken for the last 2 minutes to heat through.
Meanwhile, whisk the eggs in a heatproof bowl until frothy, then whisk in the lemon juice.
Turn the heat to low. To temper the eggs, ladle about 250 ml (1 cup) of the hot broth into the egg mixture very slowly, a little at a time, whisking constantly. This warms the eggs gently so they don't scramble.
Pour the warmed egg mixture back into the pot, stirring. Keep the soup over low heat, stirring constantly, until it turns opaque, thickens slightly and is steaming hot (160°F) so the eggs are fully cooked. Don't let it boil or the eggs will curdle.
Season with salt, pepper and more lemon to taste. Serve sprinkled with dill.
Tips
- Room-temperature eggs and a slow, steady ladle are the secret to a silky soup. If it does curdle slightly, a quick buzz with a stick blender smooths it out.
- The orzo keeps drinking the broth, so add a splash of broth or water when reheating, and reheat gently without boiling.
- For gluten-free, use gluten-free orzo or 100 g long-grain white rice (add 6 to 8 minutes) and check your broth.
