Looking for a comforting new soup to introduce to your family? Take them to Greece with this variation of avgolemono, the classic Greek soup made with chicken broth, eggs, and lemon juice.
Traditionally rice is added to thicken the soup, but this recipe calls for orzo. The consistency is rich and the flavors clean and soothing. To learn the effortless technique, read more. 64 ounces (8 cups) chicken broth Serves 4.
One 2-inch strip lemon peel and juice of 1 large lemon
1 bay leaf
Pinch saffron or saffron powder
1/2 cup orzo
2 large eggs plus 3 large yolks
2 drops hot sauce
Flat-leaf parsley, chopped (a couple of generous handfuls)
Salt and freshly ground pepper
Pita chips (any flavor), optional for serving
64 ounces (8 cups) chicken broth