A bright, comforting, and authentic Avgolemono soup featuring tender rotisserie chicken, zesty lemon, and fluffy orzo pasta.
1 cup orzo pasta
2 cups rotisserie chicken, shredded
64 oz chicken broth
1 cup carrots, sliced
1/2 cup green onions, sliced (bottom portion)
1/4 cup green onions, sliced (tops for garnish)
1 tbsp garlic, fresh chopped
2 tsp salt
1 tsp black pepper
2 tbsp lemon juice, fresh squeezed
3 large egg yolks
2 whole bay leaves
1.Shred the rotisserie chicken and set aside.
2.Sauté onions, garlic, and carrots in a large pot for 2-3 minutes.
3.Add orzo and bay leaves, sautéing for another 1-2 minutes.
4.Pour in chicken broth and seasonings, bring to a slow boil, then simmer for 10-15 minutes.
5.Turn off the burner and stir in the shredded chicken.
6.In a small bowl, whisk egg yolks and lemon juice.
7.Temper the egg mixture by slowly whisking in a ladle of hot broth from the pot.
8.Stir the tempered egg-lemon mixture back into the soup.
9.Garnish with lemon wedges and green onion tops before serving.
Temper the eggs slowly to prevent curdling; always take the pot off the heat first.
Store leftovers in the refrigerator for up to 3 days.
This soup is a classic Greek remedy for comfort.