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)
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