Chicken, orzo and lemon soup

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.

Ingredients

3 cups	Chicken stock, use up to 5 cups
1 cup	Orzo (Main)
4	Egg yolks
3	Lemons, freshly juiced
1	Lime, freshly juiced
1 serving	Chicken, cooked and chopped

Directions

1. 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.
2. "Temper" the egg mixture by gently whisking 3 ladles of the hot stock into it, 1 at a time.
3. Fold the egg mixture back into the stock, add cooked chopped chicken and season to taste. Serve.

Check out Warren's other soup recipes

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