Quick Cuisine: Avgolemono (Chicken + Orzo Soup)
This soup is comfort in a bowl. I make this recipe quick and easy with the use of rotisserie chicken. The portions are for two - but feel free to double! When you can’t go to the The Greek Deli in DC, then you can make this instead ;) Enjoy!
Ingredients
75grams/ 3/4 cup of mirepoix/soffrito mix(in italy they sell it ready to go frozen) this comes to a small carrot, half an onion, and a small stick of celery cut into a small dice
Two tablespoons olive oil
One bay leaf
One chicken bouillon cube + one litre/4 cups water - or one litre/4 cups chicken broth
150 grams or 3/4 cup orzo pasta (also called risoni)
150-200 grams/One-two full cup of leftover rotisserie chicken (up to you on how much you want to add)
One small lemon juiced (if its a giant lemon, only use half!)
One whole egg
Directions
Juice the lemon and add the egg in a bowl or container that can be whisked(I use a stick blender) Set aside.
In a small pot, cook the vegetables in the olive oil in medium heat for 5-7 minutes until it is fragrant and tender but not browned! Add the bay leaf, bouillon and water (or chicken broth) and bring to a boil. Once it is boiling - take out about a cup of the broth and set aside(to temper the egg mix) Add the orzo and chicken and continue to boil for 8 minutes.
Separately mix the egg and lemon- I like to let it get a bit frothy! Next slowly add the hot broth and mix in (I also use the stick blender) you want to do this slowly or when you pour the mix in the soup it becomes egg drop soup, not smooth and creamy.
Lower the boil to simmer and slowly add the egg mix to the soup. Let it simmer for a few minutes and turn off the heat. Let the soup set for about 10 minutes. Done!