Greek lemon chicken orzo soup is a classic dish that has been enjoyed for centuries. It is a popular soup in Greece, and it ...

I grew up with avgolemono soup, a classic Greek dish that traditionally ... The broth has the comforting thickness of, say, a chicken tortilla soup, but the lemon gives it that lightness you ...

A Greek classic that’s actually not all Greek, this soup’s a great one for when it’s cold outside — or when you have caught ...

I had never seen this egg-thickened soup served ... Poach the chicken breast for 20 minutes. Remove from the stock and leave to cool. Bring the stock to the boil, add the orzo pasta.

Use tongs or a spoon to remove the herb sprigs and discard. Add the orzo pasta and lemon zest to the broth. Cook the soup until pasta is fully cooked, about 7 minutes. Remove from heat. Pour in the ...

This Greek soup ... egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and include rice and chicken.

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 ... egg-lemon mixture used to thicken the broth. Some versions are simply broth that’s thickened and seasoned, while others are more substantial and include rice and chicken.

There’s something endlessly comforting about Greek Lemon Soup with Chicken and Orzo (Avgolemono). This quick, warming lemony soup is perfect for a speedy lunch or dinner and requires just 10 ...