Also called Avgolemono, this soup is guaranteed to surprise and delight—just wait for the way the blended mix of egg yolks, broth and quinoa orzo thicken this soup in the most delicate way. It's also super-easy to pull together, just be sure to use a good quality chicken broth and you're all set!
Makes 8 servings
What you need
8 cups low-sodium chicken broth
coarse salt and freshly ground black pepper
2 cups cooked quinoa orzo
2 egg yolks
¼ cup fresh lemon juice
3 tablespoons Tessemae’s Lemon Garlic
1 rotisserie chicken, meat removed and shredded
2 tablespoons chopped fresh dill
What you do
- Bring broth to a simmer in a large saucepan and season with salt and pepper to taste.
- Transfer 1 cup of the broth to a blender along with ½ cup of the orzo, egg yolks, lemon juice and Lemon Garlic. Puree until smooth.
- Stir the egg mixture back into the simmering broth along with the chicken and remaining 1 ½ cups cooked orzo. Simmer an additional 10 minutes. Stir in the dill and serve immediately.