Avgolemono Soup


Just got back into town from a wonderful holiday in Prague and Vienna.  A post about what/where I ate will soon follow, but first things first.  I have hungry (actually hangry….you know when hungry becomes angry) people in the house and the pantry is pretty bare bones.  Despite not having cooked in over a week, I don’t have an overwhelming urge to create in the kitchen.  Blame it on the pantry situation.

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That’s when this weeknight dinner winner saves the day.  It’s a hearty, flavorful, extremely easy soup and ready in about 15 minutes.  But the best part is that the ingredients are probably all residing in your kitchen.  Even after a week away.  Except for possibly the dill.  But let me tell you about the dill…..  I quickly cleaned out the fridge before we left (and it was definitely quick because as of an hour before the cab was picking us up, I had yet to pack) but failed to throw out a bag of dill.  It was still good last night!  Over a week later!  I don’t know if that’s good or bad.  Definitely good for the soup.

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Avgolemono is a classic Greek soup.  A bit of a twist on ye ole chicken noodle.  The lemon and dill add fresh, lively flavor and the eggs make it a bit more substantial.  After feasting on sausage and schnitzel for a week, this hit the spot.  I’ll admit, it’s not the prettiest soup.  But dang, it’s delicious!!  Sorry Donna, to steal your tagline:)


Avgolemono Soup (serves 4)

Note:  This is a great way to use up leftover chicken:  either put an extra breast or two on the grill or use leftovers from a whole roasted chicken.  Also, chicken is listed as an optional ingredient so the soup can be made for vegetarians; otherwise I’d definitely throw it in.  Recipe can easily be doubled for heartier portions and/or leftovers.

4 cups (950 ml) chicken broth

1/3 cup (60 grams) uncooked orzo pasta

3 eggs

3 tablespoons lemon juice

2 tablespoons chopped fresh dill

1 cup (125 grams) cooked, shredded chicken – optional

Salt and pepper

In a medium saucepan, bring chicken broth to a boil.  Add the orzo and cook until tender but still al dente, about 7 minutes.

In a medium bowl whisk together the eggs and lemon juice until smooth. Slowly ladle about 1 cup of the hot broth/orzo mix into the egg/lemon mix, whisking to combine.  Add back to the broth/orzo mix in the saucepan.  Stir just until the soup becomes opaque and thickens as the eggs cook, 1-2 minutes.  Add dill, chicken (optional) and salt and pepper, to taste

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