Chicken, orzo and lemon soup
Photo by Tamara West
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.
- 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