Name: Avgolemono Soup (Greek Lemon-Egg Chicken Soup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 cups Chicken broth; 2 cups Cooked chicken, shredded; 0.5 cup Orzo pasta; 3 whole Eggs, large; 0.5 cup Lemon juice, fresh; 0.5 tsp Salt; 0.25 tsp White pepper; 2 tbsp Fresh parsley, chopped, for garnish

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
Chicken broth	8 cups	19	2g	1g	1g
Cooked chicken, shredded	2 cups	39	3g	0g	3g
Orzo pasta	0.5 cup	46	2g	9g	0g
Eggs, large	3 whole	36	3g	0g	2g
Lemon juice, fresh	0.5 cup	5	0g	1g	0g
Salt	0.5 tsp	0	0g	0g	0g
White pepper	0.25 tsp	0	0g	0g	0g
Fresh parsley, chopped, for garnish	2 tbsp	1	0g	0g	0g

Directions

Step 1
In a large pot, bring chicken broth to a gentle simmer. Add orzo pasta and cook according to package directions, about 8-10 minutes, until al dente.
Step 2
Stir in the shredded cooked chicken. Season with salt and white pepper. Keep the soup warm over very low heat.
Step 3
In a separate medium bowl, whisk eggs vigorously until pale and frothy, about 2-3 minutes.
Step 4
Gradually add lemon juice to the whisked eggs, continuing to whisk until fully combined.
Step 5
Slowly ladle about 1-2 cups of the hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs and prevent scrambling.
Step 6
Pour the tempered egg-lemon mixture back into the pot with the remaining soup, whisking gently but continuously until fully incorporated and the soup thickens slightly. Do not let the soup boil after adding the egg mixture.
Step 7
Serve immediately, garnished with fresh chopped parsley.