Lemon Chicken Soup

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Without the chicken this soup is called Avgolemeno (Greek for lemon and egg). It is easy to make, economical, and nutritious.
6 cups low-fat, low-sodium chicken broth
2 whole chicken legs, poached
3 eggs
1/3 cup orzo pasta
2 lemons
salt and pepper
1. Begin by poaching the chicken legs. Other cuts of chicken can be used if necessary.
2. In a medium pot, barely cover the chicken with salted water, add a few grinds of black pepper and simmer on low, partially covered with a lid, for 20 minutes. Remove from the heat, cover completely and let cool in the liquid for 10 minutes, or until they can handled easily. Remove the skin, and pull the meat from the legs in bite sized pieces.
3. Heat the chicken stock in a soup pot to a simmer. Add the orzo to the water and cook for 10 minutes, still at a simmer. Ensure that the pasta is fully cooked.
4. Meanwhile, beat the eggs with a fork until they are frothy and add the juice of 1 and 1/2 of the lemons. Reserve the other half of lemon for garnishing.
5. To the eggs, add a tablespoon of the hot chicken broth, beating it in quickly.  This will "temper" the eggs. Repeat with two more tablespoons of broth.
6. With the soup off the heat, add the egg mixture to the pot, stirring all the while. Place back on a warm burner, but  Do not bring the soup to a boil after this point, or the eggs will scramble.
7. Add the poached chicken, warm on very low and correct for salt and pepper. Garnish the soup with slices of lemon and enjoy!

Katie Bodine

Member since Jan 2010

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