Our more nutritious take on the Greek egg-and-lemon soup known as avgolemono swaps out the usual white orzo for pleasantly chewy, better-for-you barley, and adds peppery watercress for brightness.

Martha Stewart Living, April 2018


Credit: Louise Hagger

Recipe Summary

15 mins
50 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • Combine chicken, broth, 1 cup leekgreens, and 2 cups water in a pot.Season with salt and pepper. Bring toa boil, then reduce heat and simmeruntil chicken is cooked through,15 minutes. Transfer chicken to a plate;strain liquid through a fine-mesh sieve.(You should have about 5 cups.) Rinsepot; return strained broth to it and placeover medium heat. Add barley and leekrounds; bring to a simmer and cookuntil leeks are tender, 6 to 8 minutes.Meanwhile, shred chicken into bite-sizepieces (discarding skin and bones).

  • Whisk together yolks, lemon juice,and a pinch of salt in a heatproof bowl.Slowly add 1 cup hot broth to yolkmixture, whisking constantly. Removebroth from heat; slowly stir yolk mixtureback into broth. Return chicken tobroth; cook over medium heat, stirringoften, 5 minutes (do not let boil). Stir inwatercress; season with salt and pepper.Spoon soup into a bowl; top withmore watercress, pepper, and a drizzleof oil. Serve.