It just takes twenty minutes and six ingredients to make this creamy orzo chicken soup, also known
as Avgolemono.
Our more nutritious take on the Greek egg - and - lemon soup known
as avgolemono swaps out the usual white orzo for pleasantly chewy, better - for - you barley, and adds peppery watercress for brightness.
Not exact matches
It's got kind of a Greek vibe to it (think
avgolemono soup flavor, but not thickened
as much), which I'm sure you could amp up by adding a little Greek oregano and pairing it with a Greek side salad.
In this very basic
avgolemono soup (it seems
as though there are
as many adaptions
as there are Greek folks), rice gets cooked in a simple chicken broth.
This recipe is provided
as part of a menu, so try it with Baked Red Snapper with
Avgolemono and you will not need calf's liver or feta cheese.
The secret ingredient for this heartwarming Greek lemon chicken soup (Kotosoupa
Avgolemono) is the
Avgolemono — an egg - lemon sauce, that is often added in Greek recipes and especially soups and acts
as a thickening agent, giving the soup a unique creamy texture and tangy lemony flavour.
Most people know
avgolemono as a lemony Greek chicken - and - rice soup that's thickened with egg yolks.