AVGOLEMONO
Avgolemono gets its smooth and thick consistency not from cream but from eggs; they're tempered by hot chicken broth and whisked into the soup just before serving. Shredded boneless, skinless chicken breast makes this soup a filling one that is nevertheless low in calories and fat.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring broth to a simmer in a 4-quart pot over high heat; add chicken. Reduce heat; simmer gently until chicken is cooked through, about 15 minutes. Using a slotted spoon, transfer chicken to a bowl. Reserve broth in pot. Let chicken cool slightly, and then shred with a fork into bite-size pieces.
- Bring a medium saucepan of water to a boil. Add orzo; cook until al dente. Drain. Add orzo and chicken to reserved broth. Bring broth just to a gentle simmer, and then reduce heat to low.
- Beat together eggs and lemon juice in a medium bowl until smooth. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir the egg-broth mixture into the broth in the pot. Stir in the dill, and season with pepper.
Nutrition Facts : Calories 232 g, Cholesterol 142 g, Fat 10 g, Fiber 1 g, Protein 18 g, Sodium 602 g
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Lance Crabtree
[email protected]Yum!
Noman G
[email protected]This was the best avgolemono soup I've ever had! The broth was rich and flavorful, the egg-lemon mixture was creamy and smooth, and the chicken was perfectly cooked. I will definitely be making this again.
Danielle Daniels
[email protected]This soup was a bit bland for my taste. I think it could have used more lemon and salt.
Kerisha Holt
[email protected]Avgolemono soup is one of my favorite comfort foods. This recipe is easy to follow and the results are always delicious. The soup is creamy, flavorful, and has the perfect balance of lemon and egg.
Pappn Paul
[email protected]Delicious! Will definitely make again!
Karabo Tlaka
[email protected]Meh.
Connie Terrell
[email protected]This was my first time making avgolemono soup and it turned out great! The soup was creamy and flavorful, with just the right amount of lemon. I will definitely be making this again.
John Uduma
[email protected]This soup was a bit too sour for my taste, but I think that's just a matter of personal preference. Otherwise, it was a well-made soup with a nice balance of flavors.
Sania Baloch
[email protected]I've made this avgolemono soup several times now and it's always a hit. It's so easy to make and the results are always delicious. The soup is creamy and flavorful, with a bright lemony flavor. I highly recommend it.
Namuli Betty
[email protected]This avgolemono soup was a delight! The broth was rich and flavorful, with a perfect balance of lemon and egg. The addition of rice gave it a nice texture and heartiness. I will definitely be making this again.