Avgolemeno (Greek Egg-Lemon Soup)

Avgolemeno (Greek Egg-Lemon Soup)

I’m not into many Greek dishes  —  but this soup is the BEST when you have it in a Greek Restaurant .  So I’m hoping that this recipe from Newsday will not let me down!!

Avgolemeno (Greek Egg-Lemon Soup)

Avgolemeno (Greek Egg-Lemon Soup)

1 Tbsp. olive oil

1 cup chopped onion

2 cloves garlic, minced

6 cups lower-sodium chicken broth

12 oz. boneless chicken breast, cut into 2 inch pieces

¾ cup orzo

2 large eggs, lightly beaten

1/3 cup fresh lemon juice

1 tsp. cornstarch

½ tsp. salt

¼ cup fresh parsley, chopped

Heat oil in large soup pot over medium-high.  Add onion and garlic and cook 3 minutes until somewhat softened.  Add broth, bring to a boil and immediately reduce to simmer.  Add chicken and simmer 8 to 10 minutes, until cooked through; remove from broth with slotted spoon and transfer to a bowl.

Bring the broth back to a boil and add the orzo; cook 8 to 9 minutes, until barely al dente.

Whisk the egg, lemon juice, cornstarch and salt together.  Slowly pour the mixture into the broth, whisking constantly until mixture thickens, about 2 minutes.  Shred the chicken with a fork and stir it into the soup.  Top each serving with parsley.          4 serving

 

(Recipe for Avgolemeno (Greek Egg-Lemon Soup) came from the Newsday, December 12, 2013)