Greek Avgolemno (per Quart) Recipe

Instructions

1. 1

   Prepare the Base

   In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned. Remove the chicken and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add minced garlic, diced carrot, and diced celery. Sauté for about 5 minutes, until vegetables are tender.

3. 3

   Cook the Orzo

   Add the chicken broth to the pot, bring to a boil, and add the orzo. Reduce heat and simmer for about 10 minutes, or until the orzo is al dente.

4. 4

   Combine Ingredients

   Return the cooked chicken to the pot, and stir in the fresh dill. Season with salt and black pepper to taste.

5. 5

   Make Avgolemono Sauce

   In a bowl, whisk together the eggs and lemon juice. Slowly add a ladle of hot broth from the pot to the egg mixture to temper it, then gradually stir the egg mixture back into the soup.

6. 6

   Finish and Serve

   Stir well and heat gently until the soup is creamy and warmed through. Do not boil. Adjust seasoning if necessary, and serve hot.