1/2 cup green onions/bottom portion, save top for garnish
1 tablespoon fresh garlic
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons lemon juice
3 whole egg yolks
2 whole bay leaves
Instructions
Saute onions, garlic, and carrots with a light
spray of olive oil for 3 minutes. Add orzo and bay
leaves. Continue sauteing for 2 minutes.
Add chicken broth and seasoning. Bring to a slow
boil. Reduce to simmer and cook for 10-15 minutes.
Take off the heat.
Add shredded chicken. Whisk egg yolks in separate
bowl and add lemon juice. Slowly whisk one cup of
broth from soup into egg yolks. Pour mixture into
soup and give a stir. Salt and pepper to taste.
Garnish with lemon wedge and green onion.
Originally Submitted
5/29/2023
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