This is an easy soup! EASY! And it was good! Although my two kids didn’t care for it. But husband and I really liked it! I used Beyond Meat Chicken-Free Strips for the chicken, vegetarian “chicken” broth, and I left off the dill (can’t stand dill right now). I hardly ever use orzo, and I don’t know why. I love it!
Avgolemono with Orzo
(Real Simple, March 2016)
time needed: 40 min.
1 cup orzo
2 shallots, finely chopped
1 garlic clove, finely chopped
¾ teaspoon kosher salt
¼ teaspoon black pepper
1½ tablespoons extra-virgin olive oil
8 cups low-sodium chicken broth (I used vegetarian “chicken” broth)
3 cups cooked chicken (from 1 rotisserie chicken)- I used 1 bag of Beyond Meat Chicken-Free Strips
2 large eggs, at room temperature
⅓ cup fresh lemon juice
¼ cup chopped dill – I omitted
Sliced lemons, for serving – I omitted
Cook the orzo according to the package directions. Drain and reserve. Meanwhile, cook the shallots, garlic, salt, and pepper in
the olive oil in a large pot over medium heat, stirring occasionally, until the shallots are softened, 10 minutes. Add the broth and chicken. Simmer 10 minutes. Remove 1 cup of hot broth in a heatproof measuring cup.
Beat the eggs and lemon juice in a bowl. Slowly add the reserved broth, whisking constantly. Stir into the soup.
Stir in the orzo and chopped dill and serve immediately, garnished with sliced lemon.