Avgolemono Soup
Getting back to my Greek roots, here’s my recipe for avgolemono! I didn’t have time to make my own bone broth or chicken so this is my way to cheat the recipe. Nobody noticed :)
INGREDIENTS
1 rotisserie chicken
2 T pepper
1 T kosher salt
4 large eggs
1/4 cup freshly squeezed lemon juice
1 cup orzo (Delallo is a great gluten-free option)
8 cups bone broth
DIRECTIONS
Buy a pre-made rotisserie chicken from the store. Debone and shred the whole chicken. Add 8 cups bone broth to a large pot on medium heat then add the chicken. Set aside 2 cups of the heated chicken broth.
Boil a small pot of water with a couple cups of water. Cook 1 cup of orzo until al dente, boil for about 7 minutes.
Whisk 4 eggs in a medium bowl until frothy. Then slowly add in the lemon juice and continue whisking while you slowly pour in the chicken broth in batches. Make sure to do this part slowly so the egg doesn’t cook into scrambled eggs.
Add the egg mixture to the larger pot, mix together but do NOT boil. Add in the orzo and cook for another 5-10 minutes on medium low.
Thinly slice a lemon. Dish the soup out and add a slice of lemon to each bowl. Enjoy!
