Yield: about 1 gallon

Lemon Chicken Orzo Soup (Avgolemono)

Lemon Chicken Orzo Soup (Avgolemono)

Ingredients

  • 2 lbs. boneless skinless chicken breast halves, stewed and pulled into bite-sized chunks
  • 2 large bay leaves
  • 9 cups chicken broth from stewed chicken, *reserve rest!
  • 3 Tbl. Better Than Bouillon Chicken Base
  • 1 Tbl. butter
  • 1 1/2 cups (1 1/2 - 2 medium) onion, large dice
  • 1 1/2 cups (3 - 4 ribs) sliced celery
  • 1 1/2 cups sliced baby carrots, (measure after slicing)
  • 1 Tbl. chopped fresh thyme (or 1/2 tsp. dried)
  • 1/4 tsp. coarse ground black pepper
  • 1/4 tsp. garlic powder
  • 2 cups orzo pasta
  • 4 extra-large eggs
  • fresh squeezed lemon juice , to taste, (half to one whole lemon/*zest first saving the zest)
  • very finely grated zest from 1 lemon
  • 1 cup reserved chicken broth from stewed chicken
  • *garnish servings with fresh grated romano or parmesan cheese, or crumbled feta cheese if desired

Instructions

  • In large stock pot, place chicken breasts. Add lots of water, (about 11-12 cups), and bay leaves. Bring to a boil, skim off foam, and low boil for 15 minutes. Remove chicken from pot to a bowl, cover with a sheet of paper towel, set aside to cool down. Turn pot of broth up to HIGH and bring to a fast, hard boil. Boil, reducing broth, while chopping veggies.
  • Turn off heat. Measure out 9 cups of broth pouring into a second smaller pot, (6 quart), adding bay leaves, too. (I use my large glass measuring pitcher for this.) RESERVE last of broth!
  • Stir in chicken base and add butter, chopped veggies, thyme, pepper and garlic powder. Bring to a low boil and simmer veggies for 8 minutes over medium-low. *Add chicken, tearing off large bite-sized pieces, while veggies are cooking.
  • Add orzo and let simmer until tender, about 8-10 minutes, stirring the first few minutes to keep it from sticking to the bottom.
  • Decrease heat to low to keep the soup hot, but not boiling.
  • Warm 1 cup reserved broth in same glass measuring pitcher until it is very warm, but not boiling.
  • In a bowl, beat the eggs, gradually whisk the lemon juice into the eggs, then gradually whisk the hot broth to the lemon-egg mixture, whisking all the while to keep from cooking the eggs.
  • Slowly add the mixture to the soup, stirring, add lemon zest, and continue to heat and gently stir until the soup is thickened. Do not let the soup come to a boil.
  • Ladle into bowls, and serve with Soft Garlic Breadsticks for dunking if desired.