Avgolemono Soup
by
Derek Farwagi
Ingredients
- 3 cups Chicken broth
- 1 Chicken breast
- ½ cup Orzo pasta (or rice which will take longer to cook. (See cooking note below).
- 2 Eggs
- 1 Juice of one small lemon
Instructions
- In a large saucepan, bring the broth to a slow boil.
- While the broth is coming to a boil, slice chicken breast in half along its length and flatten to about 1/2" thick. Cut into 1/2" wide strips and cut strips again so you have bite size chunks. Set aside.
- In a medium bowl, whisk together the eggs and lemon juice until smooth. Set aside.
- Add orzo to the boiling broth and cook for about 5 minutes, stirring pasta a couple of times to avoid "clumping". AT THE 5 MINUTE MARK add chicken and cook for 2 minutes this will cook the chicken and keep the orzo al dente. ( Both will continue to gently cook throughout the rest of the recipe). Remove from heat.
- Slowly ladle about 1/2 cup of the hot broth into the egg-and-lemon mixture, whisking thoroughly as you do so.
- Slowly dribble the egg mixture into the hot soup, whisking thoroughly as you do so.
- Put soup back on a low fire and whisk gently till you have a creamy consistency. DO NOT OVERHEAT OR BOIL- the egg will curdle and you will lose the creamy texture.
- Serve immediately with toasted baguette or ciabatta bread.
Notes
If you are using rice instead of orzo pasta, boil 1/2 cup of basmati rice in three cups of water for about 20 minutes in a separate sauce pan. Drain rice and add to soup after you have added the chicken and egg mixture to the soup.
Nutrition
Serving: 2Calories: 348kcalCarbohydrates: 30gProtein: 36gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 236mgSodium: 1486mgPotassium: 844mgFiber: 1gSugar: 1gVitamin A: 279IUVitamin C: 26mgCalcium: 59mgIron: 2mg
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