Thursday, November 20, 2008

Avgolemono: Greek Chicken and Lemon Soup With Orzo

Thursday, November 20, 2008
If you are looking for a good soup to add to your weeknight rotation, try this one courtesy of Ina Garten. It's great if you are looking for something light and simple or if you want to include it in a passport meal with a Greek salad and warmed pita bread.

This fresh-tasting Greek soup is based on chicken stock, thickened and flavored with a mixture of beaten egg and lemon juice.

8 cups (64 oz) chicken stock
3/4 cup (4 oz) orzo or other rice shaped pasta
1 boneless, skinless chicken breast, cut crosswise into slices 1/4 inch thick
3 eggs
1/3 cup fresh lemon juice
1 T grated lemon zest
salt and white pepper
2 T finely chopped fresh parsley

In a large saucepan, bring the stock to a boil over medium heat. Reduce the heat to medium-low, add the orzo or other pasta to cook, uncovered, until very tender, 15-20 minutes. About 5 minutes before the pasta is done, add the chicken breast slices.

Place the eggs in a mixing bowl whisk the eggs while pouring in the lemon juice. Stir in the zest. Whisking continuously, slowly pour a ladleful of the hot stock into the egg mixture. Reduce the heat to low. Then, while whisking the soup int he pan, slowly pour in the egg mixture; the soup should thicken slightly.

Season to taste with salt and white pepper. Remove from the heat, ladle immediately into warmed bowls and garnish with parley.

Serves 6-8

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