Chicken Avgolemono Soup
- Total Time
This light Greek favorite is made into a substantial meal by the addition of chicken.
olive oil1 tsp
uncooked shallot(s)2 medium, or 1 small onion, chopped
reduced-sodium chicken broth3 cup(s)
uncooked orzo⅓ cup(s), or other tiny pasta
cooked skinless boneless chicken breast(s)¾ cup(s), chopped, chopped
fresh lemon juice2 Tbsp
fresh parsley1 Tbsp, fresh, chopped
black pepper⅛ tsp, freshly ground, or to taste
- Heat the oil in a medium saucepan over medium heat. Add the shallots and cook, stirring frequently, until golden, about 4 minutes.
- Add the broth and orzo; bring to a boil. Reduce the heat and simmer, covered, until the orzo is tender, about 10 minutes. Stir in the chicken and simmer until heated through, about 1 minute.
- Meanwhile, in a small bowl, lightly beat the egg and lemon juice. Stir about 2 tablespoons of the hot broth into the egg mixture. Gradually pour the egg mixture into the simmering soup and cook, stirring constantly, until the egg forms shreds, about 1 minute. Serve, sprinkled with the parsley and pepper. Yields scant 2 cups per serving.