Greek Lemon garlic chicken orzo soup
Serves 6
|
Prep 20 mins
|
Cook 45 mins
Inspired by Greek “Avgolemono”, this Lemon Garlic Chicken Orzo Soup recipe is thickened with a mixture of lemon juice, pureed garlic, and egg to create a flavor-packed, citrusy, velvety soup.
Source: hostthetoast.com
Ingredients
1
lb
boneless skinless chicken thighs
kosher salt and black pepper
2
tbsp
oil
20
cloves
garlic , peeled
6
cups
chicken stock
⅔
cup
dry orzo
3
eggs
Juice of 1 large lemon , plus lemon slices to garnish
dill , fresh chopped
crusty bread , to serve
Instructions
Season the chicken all over with salt and pepper. Heat the oil in a pot over medium-high heat. Add the chicken to the pot and cook until deeply golden browned, flipping once halfway through, about 15 minuteschicken to a cutting board and let cool.
Reduce the heat to low. Add the garlic and shake the pan to gently cook for 3 minutesgarlic brown, it should just become fragrant and soften slightly.
Pour in the chicken stock . Let simmer for 15 minutes
Remove the garlic from the chicken stock and add to the bowl of a blender or food processor along with the eggs and lemon juice. Process to combine. Continue to run the blender or food processor while slowly streaming in one cup of the hot stock until fully combined and smooth. Set aside.
Bring the chicken stock in the pot to a boil. Add in the orzo, stir, and cook for 7 minutes
Add the egg mixture to the soup and continue to cook over low heat until thickened, about 3 minutes
Meanwhile, shred the chicken . Add the shredded chicken back to the soup. Season with dill, salt, and pepper, to taste. Garnish with additional dill and lemon slices, if desired, and serve with crusty bread.
Similar recipes
Halal cart-style chicken and rice with white sauce
Jerked angry birds
Caramel-lime chicken with caribbean mash
Chicken stroganoff