Greek chicken avgolemono soup
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
A creamy, tangy and generously portioned soup that you’re sure to love. Make it gluten-free by swapping the risoni for basmati rice and using gluten-free stock cubes.
Ingredients
Brown onion
1 small, chopped
Risoni (orzo) pasta
⅓ cup(s), or orza pasta, (75g)
Cooked skinless chicken breast
¾ cup(s), shredded, (120g)
Egg(s)
1 medium
Lemon juice
1½ tbs
Olive oil
1 tsp
Chicken stock cube
2 individual, salt-reduced, (to make 3 cups (750ml) chicken stock)
Fresh dill
5 g, frozen, chopped
Instructions
1
Heat oil in a medium saucepan over medium heat. Cook onion, stirring, for 4-5 minutes, until golden.
2
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.
3
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.
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