It sounds like winter has finally reached most of the country. Here too I suppose, although the sun is still shining every day. Winter in San Diego means a little chill in the air, and some occasional rain. Not to mention a million opportunities for soup. (My fave!) Let’s kick off my unofficial million soup recipes (ok, maybe like 5 or 10 in the next month or so) with this lemony gem.
I had never in my life heard of avgolemono before, and I have eaten a LOT of soup in my life. Since it’s lemon month for Seasonal Potluck, I thought this would be a great recipe to try. It seemed a little odd, with the egg and lemon mixture, but the taste was tangy yet comforting, and The Hubs loved it!
Quick Avgolemono recipe from Cooking Light
- 6 cups fat-free, less-sodium chicken broth
- 1 teaspoon finely chopped fresh dill
- 1/2 cup uncooked orzo (rice-shaped pasta) ***I used some leftover round pasta I had in my pantry
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 cup shredded carrot
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces skinless, boneless chicken breast, 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; process until smooth. Remove 1 cup broth from pan with a ladle, making sure to leave out orzo. With blender 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; cook 30 seconds, stirring constantly (do not boil).