I can’t even begin to express how much I adore this dish. It’s not just a meal; it’s a cherished part of my Greek upbringing. Avgolemeno soup was practically a daily ritual in our household. I can vividly recall the feeling of coming home from school, turning the doorknob, and being greeted by the heavenly scent of lemon and egg wafting from the kitchen. To us Greeks, this was our ultimate “chicken soup,” our comfort food at its finest.
I’ll let you in on a little secret – as soon as I was old enough to wield a spatula, this was one of the first recipes I tackled. It felt like passing down a delicious tradition to the next generation.
Now, here’s where it gets even more exciting. Over the years, I’ve added my own personal twists to this timeless classic. The result? A flavor explosion that’s a harmonious blend of tartness and creaminess, with the hearty orzo adding that irresistible touch of perfection. So, get ready to dive into a bowl of pure culinary delight!
ALL THE ESSENTIALS
This looks AMAZING. Making it Saturday night for guests!
Was excited to try the Gteek Lemon Soup. It was wonderful! Thank you. The croutons were really good too. Made my own fennel salt, tasty.
How many people will this recipe feed? Also, can I freeze the soup after I make it?
Thank you!
During the pandemic, I found a recipe for a Greek Lemon Chicken Soup that was similar to yours. It uses arborio rice, onion, and dill along with the obvious chicken. I was very proud of myself for not scrambling the eggs. 🙂 Its a staple for cold weather when we actually get it here in central Virginia. I found my recipe on tastefulventure.com (Greek Lemon Rice and Chicken Soup).