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, fresh, chopped
⅛ 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 soup thickens, about 1 to 2 minutes. Serve, sprinkled with the parsley and pepper. Yields scant 2 cups per serving.