LOVE This Lemony Chicken Soup I’ve been a huge fan of Greek avgolemono soup for years.The trick of whisking a few eggs into hot, lemony broth to make it silky and creamy — without a splash of cream — always feels so brilliant.(And tastes delicious!) ♡ Lately, this chicken and orzo version has become my go-to spin on the classic.

It’s quick and easy to pull together with basic veggies, good chicken broth, shredded chicken, and a handful of orzo (or whatever small pasta shape you have on hand).Then I highly recommend finishing it off with loads of fresh dill and parsley to balance out the creaminess with a bright pop of fresh flavor.It’s the perfect transition-to-spring soup — bright and lemony, but still cozy enough to carry you through a chilly afternoon.

I love it so much!! Recipe Tips If you’re new to trying the Greek avgolemono technique, here are a few helpful tips to make sure your soup turns out perfectly silky and lemony every time: Carefully temper the eggs.This step is what keeps the soup silky instead of scrambled — super important! While whisking the egg-lemon mixture constantly in a separate bowl or measuring cup, use a ladle to slowly drizzle in the hot broth a little at a time.The gradual heat is what gently warms the eggs without cooking them too quickly, so take your time and keep that whisk moving.

Rushing this step is the main reason eggs curdle.Keep the soup below a boil after adding the eggs.Once the av

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