Quick Avgolemono, Orzo, and Chicken Soup
Recipe: Quick Avgolemono, Orzo, and Chicken Soup
Source: Cooking Light, online
Serves: 4-6
Cook's Notes: I adore Avgolemono soup, and this is as good as many versions I've tried at various Greek restaurants. I've been making it with leftover drippings and meat from Butter Broiled Chicken, which gives the soup an even more intense chicken flavor. This is currently my favorite soup, the ultimate in comfort food, as far as I'm concerned, and, as advertised, Quick!
6 cups fat free chicken broth (I usually use water and Knorr bouillon)
1 teaspoon finely chopped fresh dill (or 1/2 tsp. dried dill works fine, too)
1/2 cup uncooked orzo (rice-shaped pasta)
4 large Eggs
1/3-1/2 cup fresh lemon juice
1 cup shredded carrot (I often get the pre-shredded bag at the market)
1/4 tsp. salt (I usually omit as I use chicken bouillon, which is already very salty)
1/4 tsp. pepper
8 oz. skinless, boneless chicken breast, cut into bite-sized pieces -OR- diced leftover chicken and defatted drippings from Butter Broiled Chicken
Preparation:
If you're using the cooked chicken and drippings from Butter Broiled Chicken, put broth, dill, carrot, chicken and drippings in a large saucepan or dutch oven, bring to a boil, add orzo, simmer until the orzo is done, about 10 minutes. (If you're using the raw chicken, add when the orzo is half done, about 5 minutes, then cook another 5 minutes.)
In the meantime, place eggs and juice in a blender and process until smooth. When orzo is done, and with the blender running, spoon about a cup of the clear soup broth into the blender with the egg/lemon mixture, processing until smooth.
Reduce heat to low, slowly stir the egg mixture into the soup, and cook 30 seconds, stirring constantly (do not boil).
Enjoy!!
Source: Cooking Light, online
Serves: 4-6
Cook's Notes: I adore Avgolemono soup, and this is as good as many versions I've tried at various Greek restaurants. I've been making it with leftover drippings and meat from Butter Broiled Chicken, which gives the soup an even more intense chicken flavor. This is currently my favorite soup, the ultimate in comfort food, as far as I'm concerned, and, as advertised, Quick!
6 cups fat free chicken broth (I usually use water and Knorr bouillon)
1 teaspoon finely chopped fresh dill (or 1/2 tsp. dried dill works fine, too)
1/2 cup uncooked orzo (rice-shaped pasta)
4 large Eggs
1/3-1/2 cup fresh lemon juice
1 cup shredded carrot (I often get the pre-shredded bag at the market)
1/4 tsp. salt (I usually omit as I use chicken bouillon, which is already very salty)
1/4 tsp. pepper
8 oz. skinless, boneless chicken breast, cut into bite-sized pieces -OR- diced leftover chicken and defatted drippings from Butter Broiled Chicken
Preparation:
If you're using the cooked chicken and drippings from Butter Broiled Chicken, put broth, dill, carrot, chicken and drippings in a large saucepan or dutch oven, bring to a boil, add orzo, simmer until the orzo is done, about 10 minutes. (If you're using the raw chicken, add when the orzo is half done, about 5 minutes, then cook another 5 minutes.)
In the meantime, place eggs and juice in a blender and process until smooth. When orzo is done, and with the blender running, spoon about a cup of the clear soup broth into the blender with the egg/lemon mixture, processing until smooth.
Reduce heat to low, slowly stir the egg mixture into the soup, and cook 30 seconds, stirring constantly (do not boil).
Enjoy!!