A silky, and elegant lemon, rice and orzo soup which makes a great beginner.
3 quart boxes of Swanson Chicken Broth
1⁄2 cup rice
1⁄2 cup orzo
1 tablespoon water
3/4 cup lemon juice
1 chicken breast, cooked and diced.
- Preheat the oven to 400 degrees.
- Place the chicken breast in a Pyrex dish, or other baking dish, cover with parchment, and bake for about 30 minutes, or until cooked through.
- Remove from the oven, let cool, and dice.
- While it’s cooking you can do the rest of this stuff.
- Bring the chicken broth to a boil in a large pot, and add the rice and orzo. (You can use all rice if you like, or all orzo, but using at least 1⁄2 rice will help thicken the soup.)
- Stir a few times to ensure the rice doesn’t stick to the bottom of the pot, and let boil for about 20 minutes. Remove from the heat, and let sit for a minute or two to cool slightly.
- While that is happening, crack the eggs into a mixing bowl, and whisk them with the tablespoon of water until they are very light. Then add the lemon juice, whisking once again until it is a lovely light yellow mixture.
- VERY SLOWLY, add four cups of the hot broth to the egg mixture, whisking the entire time. You don’t want to cook the eggs, so you “temper” them by adding the hot liquid gradually and going to town on it with the whisk. You want a silky texture to the soup, and you aren’t going to boil it again at this point.
- Add the diced chicken to the soup, and serve in a bowl with a spoon. Nothing else is needed. Avgolemono makes a great beginning to any meal.
- This soup is great the next day. Just be sure not to bring it to the boil as that causes issues with the consistency.