Avgolemono Soup

I have been fighting back a cold for nearly two weeks.  It’s difficult enough to be sick at home, but we’ve been traveling for the past eleven days, so I’ve been sick in South Carolina, Georgia, and North Carolina.  My aunt, mother, and mother-in-law were all graciously accommodating about my illness, but there is really nothing like being tucked into your own bed with a large mug of Lady Grey tea and this:

Tonight I made Avgolemono soup in an effort to dose myself with a healthy amount of both protein and Vitamin C.  This soup is incredibly simple and comes together beautifully in just under ten minutes.  It’s rich and creamy without containing any cream–perfect if you’ve got a loved one running a fever.  This recipe serves four and I would not recommend freezing leftovers.


You’ll need:

  • 4 cups all-natural chicken broth
  • 1/4 cup orzo
  • 3 free-range eggs
  • 1/4 cup freshly squeezed lemon juice
  • Salt & pepper to taste

Bring the chicken broth to a boil and pour in the orzo.  As the orzo cooks, whisk together the eggs and lemon juice.  As the orzo continues to cook, carefully ladle the broth in 1/4 cup increments into the lemon juice/egg mixture, stirring constantly.  Continue tempering the eggs until you’ve poured at least two cups of hot broth into the lemon juice/egg mixture.  Pour the lemon juice/egg mixture into the stockpot and allow the soup to simmer for 1 to 2 minutes.

Garnish with freshly grated lemon zest and serve with crusty French bread.

Bon appetite, y’all!




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