A 15-Minute Keeper

December 14th, 2010 · 28 Comments · Dinner, Quick, Sides, Salads, Soup

In spite of this Greek chicken soup (aka avgolemono) being the single most popular dinner we ran in Cookie* and in spite of it being the first on the list of Victoria Granof-written recipes that we knew must be included in the cookbook, and in spite of the fact that it takes 15 minutes to whip up from start to finish, I had never actually tried it until last Thursday. At which point Phoebe picked up her bowl and drank every last drop, and at which point my husband nearly wept with joy, and at which point I began almost immediately emailing everyone I knew demanding they try it asap. (Abby will weigh in later, after her “15-20 exposures.”)

Avgolemono

4 cups chicken broth
1/4 cup uncooked orzo
salt and pepper
3 eggs
3 tablespoons lemon juice
handful fresh dill (chopped)
shredded rotisserie chicken (optional)

In a large saucepan, bring the broth to a boil.

Add the orzo and cook until tender but still al dente, about 7 minutes. Season with the salt and pepper and reduce heat to low; let simmer.

In a medium bowl, whisk together the eggs and lemon juice until smooth. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, whisking to combine.

Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add dill, salt and pepper (to taste) and chicken if you have it, and serve.

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28 responses so far ↓

  • 1 Heather // Dec 14, 2010 at 11:11 pm

    I have to agree – this recipe alone would make the book worth buying. SO good! And it’s a huge hit with both hubby and 6 year old.

  • 2 Amy // Dec 15, 2010 at 3:23 pm

    I agree! I made this when it was published in Cookie and now again recently from the cookbook!

    Love in a bowl.

  • 3 Melissa // Dec 17, 2010 at 2:44 pm

    My very picky 21-month-old love this soup! And I was thrilled to bring leftovers for lunch. Yum.

  • 4 Caroline // Sep 8, 2011 at 2:50 pm

    I’m confused. At what point do you add the other 3 cups of chicken broth?

  • 5 jenny // Sep 8, 2011 at 3:18 pm

    You add the egg-lemon-broth mixture BACK to the broth that has been simmering on the stove. If you added the egg-lemon mixture all at once, the eggs would scramble. By adding a little hot broth first, you are tempering the mixture to prevent scrambling. Make sense?

  • 6 incrediblecrunchyflavor // Sep 9, 2011 at 3:08 pm

    is it possible to reheat this soup? or does that ruin the eggs?

  • 7 Andrea // Sep 11, 2011 at 2:39 pm

    Did you include some sort of herb in your soup? What are the pretty green bits in there? Thanks, thanks looks great!

  • 8 Anastasia // Sep 12, 2011 at 12:34 am

    oh my parents are Greek and I never thought id be able to make this as good as my mum does – but I gave it a go and now its my favourite soup to make – so easy too!
    I think mine always ends up tastier than my mums, but i wont tell her that of course!

  • 9 Valerie @ From Valerie's Kitchen // Sep 19, 2011 at 6:42 pm

    I can’t wait to try this! My hubby will go nuts!!!

  • 10 susana // Sep 22, 2011 at 4:28 pm

    i second the question on the pretty green floating herbs in the sauce. is that dill?
    whenever i make a chicken-based soup, i usually just add cilantro… making nearly all my chicken-based soups taste delicious, but the same.

    what else do you suggest for putting in basic chicken soups?
    thanks!

  • 11 Paloma // Oct 3, 2011 at 3:56 pm

    Mmm I just tried it, had no chicken but smoked salmon (OK, surely not the same); so I added some more lemon juice and some chive and it is delicious! Can’t wait to try it tomorrow with chicken!!!

  • 12 courtney // Oct 8, 2011 at 10:24 pm

    This soup was delicious! I did do a couple of things differently, though. First, I cooked a medium bone-in skin-on chicken breast in broth until done. I then discarded the bones and skin and proceeded with the recipe from there. At the end, I added some chopped spinach which would have been good had I let it cook long enough.

    Overall, it’s a simple tasty soup that my “I don’t like food/don’t like to eat” three-year old enjoyed.

  • 13 Jessica // Dec 28, 2011 at 6:43 pm

    I love this soup! This is the recipe I give to friends who aren’t too confident in the kitchen.

  • 14 Antoinette // Jan 16, 2012 at 10:19 am

    Yes, what is that herb? I’m thinking dill but please let us know.

  • 15 Jennifer // Mar 13, 2012 at 12:50 pm

    This recipe is one of the BEST!!! I have the same recipe; although my “Greek” fiance LOVES lemon so I use an extra tbsp. Mmmm, mmmm, good!

  • 16 kathy // Dec 26, 2012 at 8:04 pm

    It was sorta ho humm…but thenI added salt to my bowl, and that was like magic. I might have added too much chicken. It was incredibly fast, from start to finish. I added about a tsp finely chopped fresh italian flat leaf parsley. Next time maybe dried will be better. Looking forward to how it stands up reheated.

  • 17 Becca // Jan 15, 2013 at 10:06 pm

    2 thumbs up from our home! Love the recipe and love the book!

  • 18 Jami // Jan 28, 2013 at 11:31 am

    So much for freezing the stock that’s simmering away in my crockpot. This sounds like a better use for it – even if it is 65 degrees today in Texas!

  • 19 Jorena // Feb 15, 2013 at 12:51 pm

    This soup sounds wonderful I want to try it next week. Does anyone have suggestions for accompaniment? seems like I need something green to make this meal more rounded. What kid friendly dish would you serve?

  • 20 Cathleen // Mar 13, 2013 at 8:14 pm

    So easy and so delicious! I am enjoying your book, both reading your stories and cooking your great recipes (and Andy’s). Thanks for sharing.

  • 21 Mandy // Mar 28, 2013 at 4:47 pm

    Finally got around to making this soup–very good! I doubled it, thinking my kids would eat more than one bowl, but then didn’t, of course. 4 y.o. and 10 m.o. loved it, 5 y.o. hated it. Hubs and I liked it and I gave some leftovers to two friends who also liked it. Reheats fine for the lady who asked about eggs curdling. Oh, served it with steamed green beans and homemade cheddar beer bread for a light supper.

  • 22 Sally // Apr 5, 2013 at 9:29 am

    Made this today. It was seriously gorgeous and comforting. It’s great to be able to achieve a creamy texture without having to add (fatty) cream.

    Yes, for the people asking, the floaty bits look like dill leaves to me.

  • 23 gorgeousminute // Apr 9, 2013 at 2:19 pm

    This was so delicious after a long day in surgery. I’m just a student, and this was a solo meal for tonight, but I have a feeling that this is going to be on the cooking rota really often throughout my doctoring years and hopefully, a family too! Thank you, thank you, thank you!

  • 24 Angela Gernhardt // Jul 17, 2013 at 10:01 am

    With five children, I never finish a book, bit I finished yours. I laughed, I was inspired. Thanks for a great read.

  • 25 Marie // Sep 20, 2013 at 2:19 pm

    Made this last night. And I am in love. This is now on the top of my list of favorite foods. And that is not an exageration.

  • 26 laurel // Jan 5, 2014 at 8:52 pm

    I think that the pretty green floating things are rosemary sense it would taste DELICIOUS!!!!! And they resemble the rosemary leave entirely

  • 27 Colleen // Feb 1, 2014 at 3:50 pm

    This soup is so delicious and lemony! It’s also very easy and quick to make.

  • 28 Diane // Jul 25, 2014 at 10:35 am

    Pinned this a while ago, sad I waited so long to make it! Had it for dinner last night. It was wonderful and so simple to put together. This will be my go to recipe for any extra chicken I have. Thanks for sharing!

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