Quick Avgolemono, Orzo, and Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Avgolemono (ahv-goh-LEH-moh-noh) is a tangy Greek chicken soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; our interpretation uses orzo. Ingredients:
6 cups fat-free, less-sodium chicken broth |
1 teaspoon finely chopped fresh dill |
1/2 cup uncooked orzo (rice-shaped pasta) |
4 large eggs |
1/3 cup fresh lemon juice |
1 cup shredded carrot |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 ounces skinless, boneless chicken breast, cut into bite-sized pieces |
Directions:
1. Bring broth and dill to a boil in a large saucepan. Add orzo. Reduce heat, and simmer 5 minutes or until orzo is slightly tender. Remove from heat.
2. Place eggs and juice in a blender; process until smooth. Remove 1 cup broth from pan with a ladle, making sure to leave out orzo. With blender on, slowly add broth; process until smooth.
3. Add carrot, salt, pepper, and chicken to pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until chicken and orzo are done. Reduce heat to low. Slowly stir in egg mixture; cook 30 seconds, stirring constantly (do not boil).
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