Quick Avgolemano, Orzo and Chicken Soup
Found this in Cooking Light, January 2006, and we had it for lunch the day after Christmas. We served this with a green tossed salad with bottled Greek dressing and Ricotta-garlic pita wedges will post this recipe as well. Avgolemano(ahv-goh-LEH-moh-noh) is a tangy Greek soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; this interpretation, uses orzo. The soup can be made up to three days ahead and refrigerate but do not freeze. Just reheat over low-low heat.
Ingredients
4 serv.Step-by-step instructions
- 1
Bring broth and dill to a boil in a large saucepan.
- 2
Add orzo & reduce heat and simmer 5 minutes or until orzo is slightly tender.
- 3
Remove from heat.
- 4
Place eggs and juice in a blender or food processor, process until smooth.
- 5
Remove 1 cup broth from pan with a ladle, making sure to leave out orzo.
- 6
With blender or processor on, slowly add broth, process until smooth.
- 7
Add carrot, salt, pepper and chicken to pan.
- 8
Bring to a simmer over medium-low heat and cook 5 minutes or until chicken and orzo are done.
- 9
Reduce heat to low.
- 10
Slowly stir in egg mixture; and cook 30 seconds, stirring constantly(do not boil).
- 11
Enjoy!
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