Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
35 min
Active:
35 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Whisk the eggs in a bowl, then run them through a fine-mesh sieve to remove any stray shells.

Combine the 12 cups chicken broth and the lemon juice in a pot and bring to a boil over high heat. Lower the heat and hold at a simmer.

Temper the eggs by gradually whisking broth into the eggs, one ladleful at a time. When you have added about a quarter of the broth, stir the mixture back into the pot. Cook at a low simmer, stirring constantly, until slightly thickened, about 2 minutes. (Be careful not to let the soup boil or the eggs will overcook and ruin it.) Stir in the salt and white pepper and strain the soup through a fine-mesh sieve to remove any lumps.

In a small saucepan, combine the shredded chicken and the 1/2 cup chicken broth. Bring to a simmer to warm the chicken, then strain off the broth. Divide the chicken and orzo among six bowls; add 1 teaspoon of the chopped dill to each bowl. Ladle the soup into the bowls and serve immediately.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Baked Ziti

Recipe courtesy of Robert Irvine

Watercress Avgolemono Soup

Recipe courtesy of Food Network Kitchen

Avgolemono (Egg and Lemon Soup)

Recipe courtesy of David Rosengarten

Yia Yia Chicken Avgolemono Soup

Recipe courtesy of Yia Yia Sofia

Avgolemono: Chicken Soup with Egg-Lemon Sauce

Recipe courtesy of Cat Cora

Marinated Cod on Crouton

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword