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<RecipeHeader>
<RecipeTitle>CHICKEN - Greek Avgolemono Soup with Orzo</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="8.0" unit="(one cup) portions">8 one cup portions</PortionYield>
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<IngredientText>Greek Avgolemono Soup with Orzo
Inspired by The Makris Family and Ellie Krieger&apos;s Lemon Chicken Soup with Orzo
Ingredients:
· 2 teaspoons olive oil
· 2 cups cooked diced rotisserie chicken
· 1 medium vidalia onion, diced
· 2 stalks celery, diced
· 2 medium carrots, diced
· 2 teaspoons chopped fresh thyme
· 6 cups chicken broth
· 2 cups cooked diced rotisserie chicken
· 1 cup orzo pasta
· 2 large eggs
· 3 tablespoons fresh lemon juice
· ¼ cup minced fresh parsley</IngredientText>
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<IngredientItem>sea salt</IngredientItem>
<IngredientComment>to taste</IngredientComment>
</Ingredient>
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<IngredientItem>fresh ground black pepper</IngredientItem>
<IngredientComment>to taste</IngredientComment>
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<RecipeText>Preparation:
1. In a large pot, sauté onion, celery and carrots in olive oil for 5 minutes.
2. Add thyme and 5 cups of chicken broth and bring to a boil.
3. Add the orzo and diced chicken to the larger pot and simmer until orzo is tender, about 7-9 minutes. Turn heat down to low.
4. Put remaining one cup of broth in a small saucepan and heat, but do not boil.
5. In a separate bowl beat the eggs and whisk in the lemon juice.
6. Then, gradually add the hot broth from the small saucepan into the egg-lemon mixture while continually whisking. You don’t want to scramble the eggs, you want a creamy consistency.
7. Add this mixture to the large pot of soup and stir until soup is slightly thickened. Keep pot on low and warm but do not boil.
8. Add parsley, salt and pepper to taste and serve.

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