Recipe by deuxbebes
"It took some time to get my mother-in-law to share her coveted Greek recipes. This is a family favorite. Serve with freshly ground pepper and warm, crusty bread."
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1 (2.5 pound)
carrots, cut into 2-inch chunks
celery with leaves, cut into 2-inch pieces
uncooked orzo pasta
Brilliant recipe. Efcharisto for sharing it. This is really good and honest kitchen.
I don't know if I did something wrong when adding the eggs, but it was blah! My husband refused to eat it.
This was very good! The lemon really lightens up the soup. The only thing I did different was instead of discarding the veggies, I used a stick blender and just pureed them into the broth. I might also try adding a bit of lemon zest next time to enhance the lemon flavor. Nice change from my regular chicken soup, will definitely make again.
Thanks for this exquisite recipe! I, as did one other reviewer, blended the vegetables into the soup for added flavor and nutrition. I think that I will add in lemon zest as well next time too to enhance the very lemony flavor which I love.
Beautiful soup! Filling and delicious. I used my home-made chicken stock instead of the whole chicken, then added some chicken breasts, which I shredded. Also good without the extra chicken meat. Elegant and simple, like most things that impress.
I cooked this for the very first time for our very Greek Easter and very Greek family members. It was Amazing!!!! Will be making it again.
Wonderful flavor - a real keeper. Thanks so much for sharing!
Good starting point. I wanted to recreate a soup that is served at a local restaurant. This soup was a bit thinner, the egg flavor was less strong, and the lemon was more of a sour flavor - as opposed to a bright flavor (holla if you hear me!). I like a strong chicken flavor, but did not want to mess with all the skimming so I used 2 lbs split, bone-in chicken breast and replaced the water with chicken stock. Hubby hates veggies, so I removed them as the recipe suggests, but if I had my druthers, I'd chop them up, leave them in, and reduce the amount of chicken. PS... be sure to FOLD the yolks into the egg whites (rather than beat in the mixer) or it will be frothy. Despite the differences, the whole family enjoyed the soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Yia Yia's Avgolemono
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 96
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