Avgolemono Soup


Avgolemono Soup

Chef Sammy
Course Side Dish
Cuisine Italian


  • 1 whole Chicken cut in pieces
  • Mirepoix (celery, onions and carrots chopped)
  • 1 Bay Leaf
  • 1 tbsp Oregano
  • Extra Virgin Olive Oil
  • Orzo
  • Fresh Mint
  • 2 eggs
  • 1 Juice of Lemon
  • 4-5 Garlic cloves
  • Salt and pepper to taste


  • In a large sauce pan heat oil your oil and sauté the mirepoix. Add garlic and bay leaf, salt and pepper and oregano. Sauté for a few minutes then add 10-12 cups of water and make your stock. After the stock is ready remove all the chicken. Shred 2-3 pieces and add it back to the soup. Now in a separate pan boil your orzo till done. Now in a blender blend 2 eggs, mint and lemon juice. You now need to temper your eggs so add a ladle of your soup to the egg mixture and blend again. Now stir it into the soup. Stirring constantly. You should now have a velvety smooth soup. Add your cooked and drained orzo to your soup. Garnish with a lemon wedge.
Keyword Quick & Easy

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