Mediterranean 30 min

Avgolemono Soup

Name: Avgolemono Soup
Total time: 30 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 6 cups homemade or high-quality chicken broth; 1/2 cup orzo or long-grain white rice; 2 cups cooked shredded chicken; 3 large eggs; 1/3 cup fresh lemon juice (about 3 lemons); 1 lemon, zested; Salt and white pepper; Fresh dill or parsley for garnish

gluten-freehigh-proteincomfort-food

Ingredientsfor 2

260

Cal

28g

Protein

18g

Carbs

Fat

16 cups homemade or high-quality chicken broth
21/2 cup orzo or long-grain white rice
32 cups cooked shredded chicken
43 large eggs
51/3 cup fresh lemon juice (about 3 lemons)
61 lemon, zested
7Salt and white pepper
8Fresh dill or parsley for garnish

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Instructions

1
Bring chicken broth to a boil in a large pot. Add orzo or rice. Cook until tender, about 8–10 minutes for orzo. Add shredded chicken and reduce heat to a very gentle simmer (around 180°F — just barely bubbling). Do not boil after adding the egg mixture.
2
In a medium bowl, whisk eggs vigorously for 2 minutes until pale, frothy, and well combined. Gradually whisk in lemon juice. This emulsification is what creates the silky texture.
3
While whisking constantly, slowly ladle in one cup of hot broth into the egg-lemon mixture to temper it. This raises the egg temperature gradually to prevent scrambling. Add another cup while continuing to whisk.
4
Pour the tempered egg mixture back into the pot in a slow, steady stream, stirring constantly. Heat gently on low for 3–4 minutes until the soup thickens slightly — it should coat a spoon lightly. Do not boil. Season with salt, white pepper, and lemon zest. Garnish with dill.