Avgolemono (Greek Lemon and Egg Soup) With Orzo
Ingredients
- 1 cup orzo
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1½ tablespoons extra-virgin olive oil
- 8 cups low-sodium chicken broth
- 3 cups cooked chicken (from 1 rotisserie chicken)
- 2 large eggs, at room temperature
- ⅓ cup fresh lemon juice
- ¼ cup chopped dill
- Sliced lemons, for serving
Directions
- Cook the orzo according to the package directions. Drain and reserve. Meanwhile, cook the shallots, garlic, salt, and pepper in the olive oil in a large pot over medium heat, stirring occasionally, until the shallots are softened, 10 minutes. Add the broth and chicken. Simmer 10 minutes. Remove 1 cup of hot broth in a heatproof measuring cup.
- Beat the eggs and lemon juice in a bowl. Slowly add the reserved broth, whisking constantly. Stir into the soup.
- Stir in the orzo and chopped dill and serve immediately, garnished with sliced lemon.
