This favorite lemony Greek soup isn’t hard to make. It’s just a little tricky. The eggs give the soup a rich, velvety texture. However, it’s critical to temper the eggs with a bit of hot broth, then stir constantly while adding the tempered eggs to the pot. Otherwise, you’ll wind up with scrambled eggs in chicken soup. That’s not necessarily a bad thing, just not avgolemono. Leftover cooked rice (about a cup) can be substituted for the orzo. In fact, some old family recipes specify rice.
Makes 6 servings
- 8 cups strong chicken broth
- 1/3 cup dried orzo pasta
- 2 eggs, beaten
- 4 tablespoons lemon juice
- 2 cups shredded chicken breast
- Pinch nutmeg
- 1/3 cup minced parsley
- Salt and pepper to taste
In a soup pot, bring chicken broth to a rolling boil. Carefully remove 1 cup of hot broth. Add orzo to the soup pot and cook until tender, about 6–8 minutes. Reduce heat to low.
In a deep bowl, combine beaten eggs and lemon juice. Whisk to blend. Slowly whisk reserved cup of hot broth into the lemon and egg mixture. Then slowly pour the contents of the bowl into the soup pot, whisking constantly. Remove from heat.
Add the shredded chicken, nutmeg, parsley, and salt and pepper to the soup. Serve immediately.