Greek Lemon and Egg Soup recipe | Recipes January 4, 2013 | Tried and tested free printable recipes

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Nancy's Kitchen - Tried and Tested Recipes
Greek Lemon and Egg Soup

When my husband was in the military many years ago we were stationed in Nicosia Cyprus. My landlady used to fix this soup for me all the time as it was my favorite. This is a real Greek recipe.
M. Moore Ga.

Greek Lemon and Egg Soup
Avgolemono Soup

1 whole chicken cooked for 4-5 hours, chopped.
4-5 stalk celery
1/2 onion finely minced
2 large carrots, sliced
1/4 tsp. pepper
1 tsp. salt
1/2 tsp. cornstarch
3-5 fresh lemons, juiced
1 cup orzo
4 eggs
1 lemon, thinly sliced for garnish

Cook chicken in crock pot with celery, onion and carrots. Remove chicken and let cool enough to handle. Skin and debone chicken and chop or shred meat in fine pieces. Remove celery and discard. Remove carrots and save.

Make sure you have at least 8 cups of stock or add some broth to it. Bring to a boil and add orzo and cook 8 minutes.

In a blender add lemon juice, cornstarch, and eggs blend until well mixed.

Temper egg mixture by removing some of chicken stock to a bowl and slowly adding the lemon mixture stirring constantly. Slowly add this mixture back to pan with chicken stock and orzo, stirring while adding. Heat through over low heat. Do not let boil or eggs will curdle. Serve. 

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