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Home > Recipes > Chicken, orzo and lemon soup

Chicken, orzo and lemon soup

Warren Elwin

Publication: Bite

Bite

Ratings: 4.0 / 5 FROM 1

Chicken, orzo and lemon soup

Photo by Tamara West

4.0 / 5 FROM 1

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

  1. 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.
  2. “Temper” the egg mixture by gently whisking 3 ladles of the hot stock into it, 1 at a time.
  3. Fold the egg mixture back into the stock, add cooked chopped chicken and season to taste. Serve.

Check out Warren's other soup recipes

  • Hot and sour
  • Chicken noodle soup
  • Spring vegetable soup

 

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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