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Avgolemono

Avgolemono gets its thick consistency from eggs; they're tempered by hot chicken broth and whisked into the soup just before serving. Shredded chicken breast makes this soup filling yet healthy.

  • servings: 4
Photography: James Baigrie

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Ingredients

  • 5 cups homemade or low-sodium store-bought chicken broth
  • 8 ounces boneless, skinless chicken breast (1 small whole breast or 1 large half breast), trimmed of fat
  • 1/2 cup orzo
  • 2 large eggs, lightly beaten
  • 1/4 cup fresh lemon juice, (about 2 lemons)
  • 1/2 cup fresh dill sprigs
  • Freshly ground pepper

Cook's Note

After the eggs have been added, be sure not to let the soup come to a simmer or the eggs will curdle.

Directions

  1. Step 1

    Bring broth to a simmer in a 4-quart pot over high heat; add chicken. Reduce heat; simmer gently until chicken is cooked through, about 15 minutes. Using a slotted spoon, transfer chicken to a bowl. Reserve broth in pot. Let chicken cool slightly, and then shred with a fork into bite-size pieces.

  2. Step 2

    Bring a medium saucepan of water to a boil. Add orzo; cook until al dente. Drain. Add orzo and chicken to reserved broth. Bring broth just to a gentle simmer, and then reduce heat to low.

  3. Step 3

    Beat together eggs and lemon juice in a medium bowl until smooth. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir the egg-broth mixture into the broth in the pot. Stir in the dill, and season with pepper.

Source
Martha Stewart Living, April 2005

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Reviews (3)

  • AndreaDwyer 29 Jan, 2012

    Here is another chicken lemon soup recipe that I combined ideas with when I made my version: http://www.goodlifeeats.com/2011/03/lemon-chicken-spinach-and-orzo-soup.html : )

  • AndreaDwyer 29 Jan, 2012

    just made this tonight, and it was very good, with some additions. I used leftover roasted chicken instead of cooking up fresh chicken breasts. Also sauteed 1 sweet onion in olive oil, then added 1 sliced carrot, 1/3 cup white wine, and 6 cups broth. I combined the egg and lemon in the food processor, then ladled off 1 cup of the broth and slowly poured it into the egg-lemon mixture with the processor running. Added baby spinach, 2 tsp fresh thyme, and 3 Tbsp fresh parsley, finely chopped.

  • mblock2 10 Mar, 2008

    This was actually really great. The lemon really gave a nice kick to the broth, and such a healthy addition. I used rice instead of orzo which also worked nicely.