Chicken, orzo and lemon soup
This chicken orzo and lemon is based on avgolemono, a Greek soup that uses an unusual but very exciting combination of lemon juice and egg.
Ingredients
| 3 cups | Chicken stock, use up to 5 cups |
| 1 cup | Orzo |
| 4 | Egg yolks |
| 3 | Lemons, freshly juiced |
| 1 | Lime, freshly juiced |
| 1 serving | Chicken, cooked and chopped |
Directions
- Heat chicken stock with orzo. Cook until orzo is al dente. Meanwhile, whisk egg yolks with lemon and lime juice, until the mixture is light and frothy.
- “Temper” the egg mixture by gently whisking 3 ladles of the hot stock into it, 1 at a time.
- Fold the egg mixture back into the stock, add cooked chopped chicken and season to taste. Serve.
Check out Warren's other soup recipes
http://www.bite.co.nz/recipe/11370/Chicken-orzo-and-lemon-soup/
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