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Greek Lemon and Orzo Soup

January 22, 2012

After many years of travelling to Athens and the Greek Islands this is a very special soup for me that I put in the category of “healthy chicken soup”.  Better known as “Avgolemeno Soup” I think I will leave those differences to the Greeks.  In every country chicken soup recipes are incredible and so different every place you go, but I do believe this version of Avgolemeno, which I adapted from . is my “go to” recipe when the memories of the Greeks are calling me.

Greek Lemon and Orzo Soup


  • 8 C. Chicken Stock (home made recommended)
  • 3-4 Strips of Lemon Peel
  • Juice of 3 Lemons
  • 1 Bay Leaf
  • Pinch of Saffron
  • 1  C. Orzo
  • 4 Lg. Eggs (separated)
  • 2-3 Drops Tabasco Sauce
  • Salt and Freshly Ground Pepper
  • Fresh Chives (chopped)


  1. Add the stock, lemon peel, bay leaf and saffron to a large pot and bring to a boil; add the orzo and boil for 5 minutes; cover and remove from heat letting orzo steep for about 5 minutes (discard the lemon peel and bay leaf)
  2. Whisk egg whites to form medium peaks in a separate bowl; add the yolks and lemon juice while whisking continuously
  3. When orzo is finished take the soup off the heat and remove 2 C. of the stock and add slowly to the egg/lemon mixture while beating continuously
  4. Add the mixture slowly back into the pot while whisking
  5. Serve immediately in warmed soup bowls and add fresh chives for a garnish

(Serves 8-12)

Recipe adapted from

3 Comments leave one →
  1. January 22, 2012 11:17

    What a great color! Looks wonderful!


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