Greece · Chicken · No. 240
Greek Avgolemono Chicken & Orzo Soup
A single portion of Greek cooking, ready in 28 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Heat the olive oil in a saucepan and sauté the onion and carrot for 3–4 minutes until softened.
- 2
Add the stock and bring to the boil, then add the chicken and orzo and simmer for 10–12 minutes until the chicken is cooked and the orzo is tender.
- 3
Whisk the egg and lemon juice together in a bowl. Ladle a little hot stock into the egg mixture, whisking constantly to temper it.
- 4
Remove the soup from the heat and stir in the egg-lemon mixture, stirring until silky (do not let it boil again or it will curdle).
- 5
Season and scatter with the chopped dill to serve.
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