Okay, so where should I start with this soup?
Let’s start with the name, which is pronounced Ahv-go-leh-MAN-o.
It’s Greek, and I am Irish-American, and so I am on shaky ground here. I’ve now written the recipe, tested the recipe, photographed the recipe, eaten the recipe, and I am STILL asking the Southern husband how to both pronounce and spell it.
So next I should tell you that I posted on my Facebook page that I would be making this soup for dinner, and I got a whole string of comments in response. Which were pretty evenly divided between people who (based on the word avgolemeno) had NO idea what I was cooking in my kitchen these days, and people who knew exactly what it was and left all kinds helpful advice about combining eggs with hot broth. I was direly warned that because the base of this recipe is a mixture of chicken broth, lemon juice and beaten eggs, if I was not both EXTREMELY CAREFUL and EXTREMELY LUCKY, I could mess the whole thing up by adding the beaten eggs to the hot broth and the whole thing will curdle and the world as we know it will come to an end.
I was actually worried for a few minutes, and then I remembered this happy fact: recipes are pretty much all about Following The Directions, and if you do this, you will almost always end up with something that looks like it is supposed to look. Which is what I did, and which is exactly what I ended up with. So do not, I repeat do NOT be afraid.
Lastly and most importantly: this soup is SO amazingly easy and delicious that you (if you are me) will have one of those moments where you smack yourself on the forehead and wonder how you have managed to live all these years without knowing about it and making it and eating it at every possible opportunity. The soup is as healthy as you can get – the ingredients are pretty much chicken broth, a few eggs, lemon juice, chicken, shredded carrots, a handful of orzo pasta and some herbs – but because of how it is put together, it comes out in this rich, creamy format that feels positively sinful. If you didn’t know better, you would swear that there was a boatload of heavy cream lurking in this one…but there isn’t! Not a drop! That in and of itself makes this worth a try. So go ahead – avgolemono!
- 6 cups chicken broth (I like the boxed Imagine and Pacific brands)
- 1/4 cup chopped fresh dill
- 1/2 cup uncooked orzo
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 cup shredded carrot
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 8 ounces cooked chicken breast, shredded into bite-sized pieces
- Bring broth and dill to a boil in large saucepan and add orzo. Reduce heat and simmer for 5 minutes. Turn off heat and remove one cup of broth from the pot (without any orzo in it.) Let it cool for 5 minutes.
- Put eggs and juice in blender and process until smooth and frothy. With blender on, slowly pour the one cup of cooled broth that you removed from the pot into the blender and process until smooth. This is to thin out the eggs a little more so they will blend in to the soup obediently later on.
- Add carrot, salt, pepper and chicken to the broth and orzo in the pot. Bring to a simmer and cook for 5 minutes or until orzo is tender. Reduce heat to low.
- Slowly pour in egg mixture, stirring constantly, until soup is heated through, about 1-2 minutes. Do not let it boil or you may get the dreaded curdling. If you do, remind yourself that it is still going to taste just fine.
- Ladle into bowls and serve at once.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!