Kotosoupa Avgholemono (Egg-Lemon Chicken Soup)
The classic Greek egg-lemon soup with chicken broth, rice or orzo, and a silky avgolemono finish.
GreekChickenEasy30 minBy Northstar
Ingredients
Servings
6
- 6 cup chicken broth
- 6 tbsp rice or orzo pasta
- 3 whole eggs
- 1 whole large lemon, juiced
Instructions
- 1
Bring chicken broth to a boil in a large saucepan.
- 2
Add rice or orzo. Cover and cook for 20 minutes (rice) or 10 minutes (orzo) until tender.
- 3
Lightly beat the eggs together with the lemon juice in a bowl.
- 4
Remove the broth from heat. Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, stirring constantly.
- 5
Gradually stir the egg-lemon mixture back into the soup. Serve immediately.
Tags
soupchickenlemongreeksoup-recipes-1egg-lemon