Avgolemono Soup

Name: Avgolemono Soup
Ingredients: 4 cups Chicken broth; 2 tbsp Lemon juice; 2 large Egg yolks; 1 cup Orzo pasta; 1 pound Chicken breast; 2 tbsp Olive oil; 1 medium Onion; 2 cloves Garlic; 1 tsp Salt; 1 tsp Black pepper

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipestraditionalromanticFooddrinks

Nutrition (per serving)

900Calories

90 gProtein

60 gCarbs

40 gFat

10 gSugar

1000 mgSalt

Ingredients

4 cups Chicken broth
2 tbsp Lemon juice
2 large Egg yolks
1 cup Orzo pasta
1 pound Chicken breast
2 tbsp Olive oil
1 medium Onion
2 cloves Garlic
1 tsp Salt
1 tsp Black pepper

Method

Heat the chicken broth in a large pot over high heat until boiling, then reduce the heat to medium-low and simmer for 10 minutes.
Add the orzo pasta to the pot and cook until tender, about 8-10 minutes.
In a medium bowl, whisk together the lemon juice and egg yolks until well combined.
Temper the egg yolk mixture by slowly pouring the warm broth into the bowl, whisking constantly.
Return the pot to medium heat and add the tempered egg yolk mixture, whisking constantly until the soup thickens, about 2-3 minutes.
Add the cooked chicken breast to the pot and cook until heated through, about 2-3 minutes.
Heat the olive oil in a small skillet over medium heat until shimmering, then add the onion and cook until translucent, about 3-4 minutes.
Add the garlic to the skillet and cook until fragrant, about 1 minute.
Stir the onion and garlic mixture into the soup and season with salt and black pepper to taste.
Serve the soup hot, garnished with a sprinkle of black pepper and a squeeze of lemon juice.
Let the soup cool to room temperature before refrigerating or freezing for later use.