The name comes from the Greek words avgo (egg) and lemono (lemon). It is traditionally made with chicken and rice, but you can also use orzo or other grains. The result is a creamy, velvety soup ...

In another bowl, mix the egg yolks and lemon juice together until combined. When the orzo or rice is cooked ... Keep the heat very low. The soup will thicken as the egg cooks.

This Greek soup gets its name, avgolemono, from the egg-lemon mixture used to thicken the broth. Some versions are simply ...