Avgolemono or αυγολέμονο or αβγολέμονο in Greek, is an egg-lemon sauce that is typically seen in Mediterranean recipes for sauces and/or soups. Made with egg yolk and lemon juice this mixture is gently heated with broth to create a great thickening agent (with the starch of the pasta) that’s great for soups, and stews.
Avgolemono soup is probably one of my favorite recipes, and one that I’ve made a million times over, but never tire of it. Truth be told I have blogged this recipe before, but it was many moons ago (and the images severely needed updating). What better time to revisit this recipe than the heart of winter?
8 cups of chicken stock (I used two organic chicken broth cartons from Sobeys)
3/4 cups of orzo pasta
2 boneless, skinless chicken breasts (cubed)
1/3 cup of lemon juice
1 TSB lemon zest
2 TBS parsley
1 TBS garlic powder
1 TBS sage
1 TBS rosemary
In a large saucepan, cook chicken in oil (as needed) until browned.
Add spices, and tablespoon of coconut flour (optional) and cook until the spices have become slightly dry and crumbly.
Slowly add stock, and bring to a boil over medium-high heat. Reduce heat to medium-low and add orzo. Cook uncovered until tender, about 15 to 20 minutes.
Place eggs in mixing bowl or large glass liquid measuring cup . Whisk eggs while adding lemon juice. Stir in zest. Whisking constantly, slowly pour a ladle of the hot stock into the egg mixture to temper. I usually add a couple spoonfuls just to make sure it’s up to temperature before adding to the pot.
Reduce heat to very low (or remove the soup from the heat entirely. Then, while whisking the soup in the pot, slowly pour in the egg/ broth mixture. Soup should thicken slightly. Add salt and pepper and garnish with parsley.
And that’s it’! Enjoy.