Quick Avgolemano, Orzo and Chicken Soup |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
6 cups reduced-sodium fat-free chicken broth |
1 teaspoon finely chopped fresh dill |
fresh dill (to garnish) (optional) |
1/2 cup uncooked orzo pasta |
4 large eggs |
1/3 cup fresh lemon juice (no substitutes) |
1 cup shredded carrot |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 ounces chicken breasts, cut into bite-sized pieces |
Directions:
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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