Prep 25 mins
Cook 10 mins
Found this in Cooking Light, January 2006, and we had it for lunch the day after Christmas. We served this with a green tossed salad with bottled Greek dressing and Ricotta-garlic pita wedges will post this recipe as well. Avgolemano(ahv-goh-LEH-moh-noh) is a tangy Greek soup that combines chicken broth, eggs, and lemon juice. Traditional versions include rice; this interpretation, uses orzo. The soup can be made up to three days ahead and refrigerate but do not freeze. Just reheat over low-low heat.
- 6 cups reduced-sodium fat-free chicken broth
- 1 teaspoon finely chopped fresh dill
- fresh dill (to garnish) (optional)
- 1⁄2 cup uncooked orzo pasta
- 4 large eggs
- 1⁄3 cup fresh lemon juice (no substitutes)
- 1 cup shredded carrot
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 8 ounces chicken breasts, cut into bite-sized pieces
- Bring broth and dill to a boil in a large saucepan.
- Add orzo & reduce heat and simmer 5 minutes or until orzo is slightly tender.
- Remove from heat.
- Place eggs and juice in a blender or food processor, process until smooth.
- Remove 1 cup broth from pan with a ladle, making sure to leave out orzo.
- With blender or processor on, slowly add broth, process until smooth.
- Add carrot, salt, pepper and chicken to pan.
- Bring to a simmer over medium-low heat and cook 5 minutes or until chicken and orzo are done.
- Reduce heat to low.
- Slowly stir in egg mixture; and cook 30 seconds, stirring constantly(do not boil).
This is awesome! We made 1/2 the recipe and it turned out well. The only thing I would say is that cooking time for chicken takes abit longer than 5 minutes, but overall no other changes. Wonderful! We made applesauce quesadillas to go with them! Thanks for posting!