Here is soup by request of a reader for lemon, orzo and chicken soup. Avgolemono is a traditional Cypriot soup that has Turkish and Middle Eastern influences. The other soup is an easier version with the same flavors.
Ingredients (Avgolemono)
2 quarts chicken stock
1 cup orzo
4 whole eggs
1/3 cup lemon juice
pinch of sea salt
black pepper
Method
Warm chicken stock to a boil. Add salt. Boil orzo according to package directions. Remove pot from the heat. Separate eggs. Whip whites to soft peaks. Add egg yolks and lemon juice. Whip for about 30 seconds more. Stir one cup of hot broth (slowly) into mixing bowl with a whisk. Add mixture to pot and gently whisk to combine. Serve immediately.
Ingredients (chicken, orzo, lemon soup)
2 quarts chicken stock
pinch of sea salt (or to taste)
1/2 tsp garlic
3 cups orzo
juice of two lemons
1 TB fresh parsley (finely chopped)
8 oz cooked chicken meat, shredded
Method
Bring stock to a boil. Add garlic and salt. Add orzo and cook to package directions. Add lemon juice. Serve in a bowl garnished with chicken and some of the parsley.
