Chicken Avgolemono Soup
4
Points®
Temps total: 35 min • Préparation: 10 min • Cuisson: 25 min • Portions: 2 • Difficulté: Facile
Traditional Greek-style avgolemono soup marries eggs with lemon juice in a flavourful base of chicken broth. The dish gets its silky consistency from the egg, which thickens the soup as it cooks in the liquid. Throwing chicken and orzo into the pot makes our version even heartier. If you prefer, use a cooked grain in place of the orzo—barley and farro both are great choices.
Ingrédients
Olive oil
1 tsp(s)
Shallots
2 medium, or 1 small onion, chopped
Reduced-sodium chicken broth
3 cup(s)
Uncooked orzo
⅓ cup(s), or other tiny pasta
Uncooked boneless skinless chicken breast
¾ cup(s), chopped
Egg
1 large
Fresh lemon juice
2 tbsp(s)
Fresh dill
1 tbsp(s), chopped
Black pepper
⅛ tsp(s)
Instructions
1
In a medium saucepan, heat the oil over medium. Add the shallots and cook until golden, about 4 minutes, stirring frequently.
2
Add the stock and orzo and bring to a boil over high heat. Reduce heat and simmer, covered, until the orzo is tender, about 10 minutes. Stir in the chicken and simmer until heated through, about 1 minute.
3
Meanwhile, in a small bowl, lightly beat the egg and lemon juice. Stir about 2 tbsp of the hot broth into the egg mixture. Gradually stir the egg mixture into the simmering soup and cook until the soup thickens, 1 to 2 minutes, stirring constantly. Sprinkle with the dill and black pepper.
4
Yields scant 2 cups per serving.
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