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Greek Lemon Soup (Avgolemono)

Made With:

Soups

Campbell's® Low Sodium Chicken Stock

Campbell’s ® Low Sodium Chicken Stock n is the perfect blend of savory chicken stock making it easy to create flavorful entrees, soups, sauces and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Total Time

25 min.

Serving & Size

250 mL (8 oz)

Yields

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Campbell's Low Sodium Chicken Stock 5 cups L
prepared as per package directions
1. In a large stockpot, bring prepared Campbell's Low Sodium Chicken Stock to a boil.
Weight Measure
Orzo pasta 1 cup 125  mL
2. Add in orzo, cover and simmer about 7-8 minutes until orzo is al dente. Remove stockpot from heat and set aside.
Weight Measure
Eggs, large
Fresh lemon juice 1 lemon lemon
Lemon zest, grated 1 tsp mL
3. Whisk eggs in a bowl until thick. Add in lemon juice and zest and whisk until thick and frothy. Gradually add in 1/2 cup stock from stockpot, whisking constantly. Add in 1 more cup of broth at a time, whisking after each addition.
Weight Measure
Pepper
4. Pour the egg, lemon and stock mixture back into stockpot, turn the heat to medium-low and reheat, stirring until the egg cooks and soup begins to thicken slightly. Do not let the soup boil, or it will curdle!

5. Add pepper to taste.
Weight Measure
Dill, chopped 2 tbsp 30  mL
Lemon, sliced 1
6. While the soup is reheating, place slices of lemon under the broiler until charred, about 4-5 minutes each side.

7. Place soup in a bowl and garnish with chopped dill and charred lemon slices.
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