Greek Lemon Soup or Avgolemonosoup is simple, light, and nourishing. It’s a soothing perfection to eat on the down days during cancer treatment. It’s a sunnier, slightly exotic version of the chicken noodle soup you might have grown up with, and the bite of lemon could serve to brighten a palate jaded by chemo.
1. In a large pot, bring the stock to a boil. Add the orzo and cook for five minutes. Turn off the heat.
2. In a medium bowl, beat the eggs until frothy, then add the lemon juice and one tablespoon of cold water. Very slowly stir in a ladleful of the hot chicken stock, then add one or two more. With the heat still off, add the egg mixture to the pot and stir well. (See Ann’s Tip)
3. Season with salt and pepper and serve immediately, garnished with lemon slices and fresh herbs.
Recipe adapted from Mediterranean Food of the Sun (Hermes House, 2005)
- 7 cups chicken stock
- 1 cup orzo pasta
- 3 eggs
- Juice of 1 large lemon
- Salt and ground black pepper
- Lemon slices, to garnish
Ann's Tips and Tricks
Be sure not to let the soup boil after the eggs have been added, or the liquid will curdle. Same goes for heating leftovers–reheat very slowly and carefully over low heat.