Some easy recipes for Greek lemon soup, also known as Avgolemono soup, are Cat Cora's Avgolemono Chicken Soup with Egg-Lemon Sauce recipe on FoodNetwork.com and Martha Stewart's Avgolemono Greek Egg and Lemon Soup recipe on MarthaStewart.com. Each recipe uses chicken stock as a base and includes lemon and eggs.
Cat Cora's recipe is slightly more complex and uses more fresh ingredients than Martha Stewart's recipe. First, make a chicken stock from scratch with a whole chicken, leeks, carrots and bay leaves. Add saut?ed onion and arborio rice to the broth. After the rice is fully cooked, add diced chicken meat reserved from the chicken used for the stock. Beat lemon juice and eggs together and temper with hot chicken broth to create a creamy lemon sauce. Add the sauce back into the soup to thicken before seasoning to taste with salt and pepper. Serve immediately.
Martha Stewart's recipe calls for either homemade or canned chicken broth and uses orzo instead of arborio rice. Bring chicken stock to a boil, and add orzo pasta until it is cooked al dente. Season the broth with salt and pepper. Beat eggs in a bowl with a whisk until they are fluffy, then add a cornstarch slurry and lemon juice. Using a mixer on medium-low speed, add hot broth to the egg and lemon juice mixture until fully incorporated and slightly thickened. Slowly add the egg mixture to the chicken broth with orzo, while stirring over low heat. Serve immediately.