I was thrilled to find organic whole wheat orzo at the Fresh Market recently and on sale! For years I have been wondering where the whole wheat orzo has been hiding and I found it, on the end cap at the Fresh Market with a big sale sign.
I bought a few bags of it because we are big fans of orzo and turned to Facebook wondering what I should make first. Chicken Lemon Soup was the winning suggestion, but I didn’t want to do just any Chicken Lemon Soup I wanted Greek Chicken Lemon Soup, Avgolemono. I order it a lot when out, but I was never really sure what it was.
After some research I learned avgo = egg and lemono = lemon. So not only is it chicken lemon, but there is also egg in it which is where the creamy appearance comes from. My research also shows that rice would usually be used, but for this not so traditional Avgolemono orzo is perfect.
- 2 tablespoons olive oil
- 1 cup chopped onion
- 6 cups chicken stock
- ⅓ cup orzo
- 2 boneless chicken breasts, cooked (you can poach before hand or use leftover rotisserie, about 2 cups)
- 1 lemon, juiced
- 2 eggs
- In a stock pot heat olive oil, saute onions over medium high heat until soft about 4-5 minutes.
- Add chicken stock and bring to a low simmer. Add orzo and let cook 7-8 minutes. Add chicken. Then salt the broth to taste.
- Separate the eggs. Beat the egg whites until frothy, then add in the yolks and lemon juice and beat to combine.
- Temper the eggs by taking a ladle full of broth and slowly pouring it in with the eggs while whisking constantly. Mix in 3-4 ladles full using this method.
- Remove the pot from the heat, whisk the soup, and slowly pour in the tempered egg mixture. Stir to combine. Serve immediately.
Adapted from Simply Recipes