Greek avgolemono soup offers a comforting harmony of rich chicken broth, tangy lemon, and creamy rice, all brought together with a smooth, egg-thickened texture that delights the palate.

Ingredients 4 cups chicken broth 1 cup cooked chicken, shredded or diced 1/2 cup orzo or rice (orzo adds a pasta-like texture, while rice provides a more traditional feel) 3 large eggs (the secret ...

A Greek classic that’s actually not all Greek, this soup’s a great one for when it’s cold — or when you have one Avgolemono, a well known Greek chicken/rice/lemon soup, prepared by chef ...

Return the pan to low and cook, stirring constantly, until the soup is warm and lightly thickened, 2 to 4 minutes; do not allow the soup to simmer. Off heat, taste and season with salt and pepper.

In pot placed on medium- high heat, add E.V.O.O., garlic butter, onions, carrots, celery and chicken. Sauté until veggies are translucent, approximately 2 minutes. Add Chicken stock, black pepper ...

Remove the soup from the heat. Add the baby spinach to the soup and stir it in until wilted. Taste the soup and season with the additional 1/2 teaspoon salt if needed.

Bring the soup to a low simmer. Allow the soup to simmer for 10-12 minutes until the orzo is cooked al dente. While the soup is simmering, temper the eggs.

A good place to grab a bowl of lemon rice soup is Tzatziki Greek Street Food at 7231 Indianapolis Blvd in Hammond. Sometimes known as Greek penicillin, It’s a warm, rich, citrusy soup that hits ...