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On this episode, Karen shows you how to make one of three “Souper Simple Soups”; her famous Greek Lemon Chicken Avgolemeno Soup. This light, delicious soup will bring you back to the Mediterranean with its delightful combination of chicken and lemon.

Perfect for the fall weather, these easy and quick recipes will be sure to delight even the most picky eater in your family!

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RECIPE

Avgolemono soup

 

Ingredients

5 cups of chicken stock (I use 5 cups of water and about 6 tsp chicken granules)

1 chicken breast

¾ cup of orzo or another tiny pasta, or rice

4 Tbs lemon juice

2 large eggs

 

Preparation

In a medium bring the 5 cups of chicken stock to a boil and add the chicken breast. Reduce heat and simmer until the breast is cooked through (approximately 15 min). Remove chicken and when cooled, chop or shred the breast.

Add the orzo to the chicken broth and cook about 8 minutes (according to the package directions) until it is al dente.

Meanwhile, in a separate bowl, whisk the eggs thoroughly. Add the lemon juice 1 Tbs at a time while continuing to whisk. Then -this is a very important step -temper the eggs. This is done by adding 4-5 Tbs of the chicken broth to the eggs – 1 Tbs at a time- while continuing to rapidly whisk the eggs. This will bring the eggs to the temperature of the broth, and keep them from becoming “scrambled” when added to the soup pot. Once the eggs are ready, pour them into the broth and orzo and stir well. Add the chicken pieces and salt to taste (if you are using a premade stock or chicken bouillon/granules, you will probably not need to add any salt).

I know you will enjoy this as much as I do!