Not your Yia Yia's Avgelomo soup ~

I love Avgelomo soup, it's fresh and delicious.  The original is made with lemon, chicken stock, eggs and rice or orzo pasta.  And while I love the flavor, I find that it really wasn't a meal for me.  I, of course want to change it to well, a meal... So, I did.  With the addition of grated carrots, chopped spinach and roasted chicken breast, it really makes it special.  All in all, it takes about 30 minutes and it's ready.  To make it an easy week night meal, roast your chicken breasts the night before and shred them while you prepare the soup.

Also remember not to let the soup come to a boil, because the eggs will curdle.  And then you would have egg drop soup and that's a different soup altogether....   Oh, I love the creaminess of this lovely soup, and all because of the addition of eggs.  Who knew?

Give this soup a try, you won't be sorry.  Trust me.


2 cups of grated carrots (box grated)
1lb. of baby spinach, chopped
2 eggs, whisked until foamy
2 whole lemons, juiced
2 cups of shredded, cooked chicken breast
8 cups of chicken stock
12 oz. of orzo pasta, cooked and set aside

Bring the chicken stock to a simmer on the stove top, on medium heat.  Add the grated carrots and cook on low for about 10-15 minutes.  Add spinach, stir and cook for about 10 minutes.  Add your chicken, stir and remove from heat.

In a separate bowl, whisk eggs until foamy, about 1 minute.  Remove a ladle full of soup from the pot and put in a measuring cup with a spout.  While whisking your eggs, slowly add the soup into the bowl with the eggs to temper.  Now, slowly add your egg mixture to your soup, whisking while you pour a steady stream.  Taste and adjust your seasonings.  Add orzo into soup and stir. Pour lemon juice into soup and stir. 


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