I love this soup and make it often! I highly recommend using farro instead of rice/orzo in avgolemono, i believe it is the traditional grain to use. I buy Bob’s Red Mill farro. It is absolutely delicious and does not go mushy even as leftovers.
I usually like Saveur recipes but this one is too fussy, mine has 4 ingredients and is quick (except for the soaking). Corn starch? Ick!! Get the technique down and it will be very thick and delicious without cornstarch!
Here’s my recipe for Avgolemono:
The only trick to this coming out great is to WHISK WHISK WHISK! And SOAK the farro. And MEASURE the lemon juice.
¾ cup farro
1 quart low-sodium chicken broth (or homemade)
2 large eggs
⅓ - ½ cup fresh lemon juice (2 to 3 lemons), ½ cup will be very very lemony (how I like it)
Rinse farro well. Soak farro overnight (or at least several hours) in salted water in the fridge.
Drain Farro. Cook in chicken broth until soft, about 10 minutes.
Whisk eggs in a large bowl until light and fluffy. Add lemon juice.
Temper eggs by slowly whisking in a cup or so of hot chicken broth from the pot. Then whisk egg mixture back into the pot of broth/farro. Bring back to a gentle boil while whisking, keep cooking and whisking until it thickens a bit and is no longer frothy. Whisk continually while on the heat!
Season with salt to taste if needed. I also add black pepper & oregano.