Author: Laura Kirkley
Serve with Pepper Grinder at table.
4 cans (14.5 oz.), chicken broth
2 cans (14.5 oz.), vegetable broth
ground black pepper – to taste
1/2 teaspoon, oregano
3 tablespoons, il Fustino olive oil
2 large, eggs – separated
2 medium, lemons – juiced
1 cup, orzo (uncooked)
sea salt – to taste
1 pound, chicken breasts or boned thighs
- You can start this recipe with homemade stock, however, I don’t believe the soup suffers by using canned broth.
- Place chicken in small amount of water seasoned with salt and pepper over medium heat, bring to a boil. Skim off any foam that rises to the top. When the foam stops, reduce heat, cover and simmer until the chicken meat is done. When done remove chicken from liquid and set aside.
- Bring three cups of water to a boil, add orzo and a small amount of salt. Bring to a second boil and reduce heat allow orzo to cook approximately 20 minutes or until done. Remove from heat.
- While the orzo is cooking shred the chicken to make nice size pieces approximately 1 inch cubes.
- Combine broths, pepper, oregano and olive oil in large soup pot and bring to a simmer, allow mixture to cook for about 30 minutes.
- In a mixing bowl, beat or whisk the egg whites until foamy. (If using an electric beater use medium speed.) Beat in egg yolks. Add lemon and continue to beat. (Depending on strength of lemon you may choose to use less lemon juice.) Fill a heat resistant bowl with about 1 cup of hot broth and slowly add egg mixture, beating continuously. If mixtures are combined too quickly, the eggs will curdle. When the mix if fully blended, stir the soup and pour in the egg-lemon-broth mixture slowly. Stir very gently.
- Add the chicken and orzo to the soup and adjust seasoning.
This soup is a favorite with Greek families and is frequently served as a first course at the holiday table. Classic Avgolemono typically contains a little rice or orzo and a few pieces of chicken. Add more chicken if you want to make the bowls substantial enough for a main course.