Greek Avgolemono Soup Recipe from Jenny Jones
This foamy, creamy Greek style chicken soup is flavored with fresh lemon juice and thickened with an egg. Served with rice or orzo, it’s super easy to make.
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Cooking tools:
- Stove
- Stockpot
- Saucepan
- Mixing bowl
- Whisk
- Ladle
- Wooden spoon
- Citrus press
- Measuring cup
- Serving bowl
Ingredients
- 2 cups chicken broth
- 1 egg
- 2 Tablespoons fresh lemon juice
- 1/2 cup orzo or rice, cook per directions (2 cups cooked)
- leftover cooked chicken (optional)
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