Greek chicken avgolemono soup
1 small, chopped
Risoni (orzo) pasta
⅓ cup(s), or orza pasta, (75g)
Cooked skinless chicken breast
¾ cup(s), shredded, (120g)
Chicken stock cube
2 individual, salt-reduced, (to make 3 cups (750ml) chicken stock)
5 g, frozen, chopped
- Heat oil in a medium saucepan over medium heat. Cook onion, stirring, for 4-5 minutes, until golden.
- Stir in stock and risoni. Bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for about 10 minutes or until risoni is tender. Stir in chicken and simmer for a further 1 minute.
- Meanwhile, lightly whisk egg and lemon juice in a small bowl to combine. Stir in 2 tablespoons of the hot soup. Gradually pour egg mixture into soup, stirring constantly over low heat for 1-2 minutes, until soup thickens. Serve sprinkled with dill and seasoned with black pepper.