Avgolemono With Rotisserie Chicken And Orzo Greek Lemon And Egg Soup Recipes

GREEK LEMON CHICKEN-ORZO SOUP

Eggs thicken the broth in this lemony chicken soup. Rotisserie chicken and frozen peas and carrots help it cook quickly.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Greek Lemon Chicken-Orzo Soup image

Steps:

Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs.
Meanwhile, whisk the egg, yolks, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly.
Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.

Ingredients

6 cups low-sodium chicken broth
1/2 cup orzo
1 large egg plus 2 egg yolks
Kosher salt and freshly ground pepper
5 tablespoons fresh lemon juice (from about 1 1/2 lemons)
1 3/4 cups shredded rotisserie chicken (skin removed)
1 1/4 cups frozen peas and carrots

AVGOLEMONO WITH ROTISSERIE CHICKEN AND ORZO (GREEK LEMON AND EGG SOUP)

Number Of Ingredients 11

Avgolemono with Rotisserie Chicken and Orzo (Greek Lemon and Egg Soup) image

Steps:

Cook the orzo according to package instructions.
Cook the shallots, garlic, salt, and pepper in olive oil in a large pot over medium low for 10 min.
Add the broth and the chicken. Simmer 10 min.
Remove 1 cup of hot broth in a heat-proof measuring cup.
Beat the eggs in a bowl. Slowly add the reserved broth, whisking constantly. Stir in lemon juice and then add to the soup.
Stir in the orzo and chopped herbs.

Ingredients

1 cup Orzo
2 Shallots
2 cloves Garlic
3/4 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
2 tablespoons Olive Oil
8 cups Chicken Broth
2 Large Eggs, Room Temperature
1/3 cup Lemon Juice, Fresh
1/4 cup Chopped fresh dill
3 cups Cooked Chicken breast (from a rotisserie chicken)

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Bring broth to a boil in a five-quart pot, covered, over high heat. Add orzo and simmer briskly, still covered, until al dente (a couple minutes shy of package directions). Meanwhile, in a medium bowl, beat the eggs well with a fork. Beat in lemon juice and set aside.
When orzo is just cooked, ladle out about a cup of hot broth into a measuring cup with a spout. Slowly pour hot broth into bowl with eggs and lemon juice, whisking constantly with a fork. This process tempers the eggs so they don’t scramble when you add them to the pot.
Stir chicken and spinach into soup pot and simmer for a minute or two until spinach is wilted. Reduce heat until broth is no longer bubbling. Stir egg mixture into soup and cook over low heat for a minute or two, until broth looks creamy and is slightly thickened. Add salt and pepper to taste and ladle soup into serving bowls.

Avgolemono With Rotisserie Chicken And Orzo Greek Lemon And Egg Soup Recipes

GREEK LEMON CHICKEN-ORZO SOUP

Eggs thicken the broth in this lemony chicken soup. Rotisserie chicken and frozen peas and carrots help it cook quickly.

AVGOLEMONO WITH ROTISSERIE CHICKEN AND ORZO (GREEK LEMON AND EGG SOUP)

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