Avgolemono - Greek Egg Lemon Chicken Soup

From Laurel Boures, Illinois

3 cans (13.75 oz each) chicken broth
3 eggs
4-6 Tbsp lemon juice
3 cups cooked chicken pieces
8 oz dry orzo
 
Cook orzo according to package, drain and set aside.
Heat chicken broth and add cooked orzo.
Beat eggs well. Slowly add lemon juice while stirring constantly. Beat 3-5 minutes.
Add 1-2 cups broth to egg mixture while stirring.
Add egg mixture to broth. Add chicken pieces. Heat thoroughly and serve hot.
Add salt and pepper to taste.
 
A favorite and a classic Greek recipe.


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