Chicken Avgolemono Soup
2 medium, or 1 small onion, chopped
Reduced-sodium chicken broth
⅓ cup(s), or other tiny pasta
Cooked skinless boneless chicken breast(s)
¾ cup(s), chopped, chopped
1 large egg(s)
Fresh lemon juice
1 Tbsp, chopped
- In a medium saucepan, heat the oil over medium. Add the shallots and cook until golden, about 4 minutes, stirring frequently.
- 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.
- 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.
- Serving size: 2 scant cups