My evenings have gotten a bit busier lately -- hence the lack of blog posts. Having a home-cooked meal on the table most nights is not something I'm willing to give up so I'm rethinking my mid-week dinner plans. Quick and easy dinners that do not mess up very many pots and utensils are not exactly my specialty, but I'm working on it!
My kids adore Avgolemono Soup so when I had some leftover roast chicken last week, I went looking for a short-cut version of chicken and lemon soup. I found this recipe for Quick Avgolemono Soup on Cooking Light. I borrowed their ideas of using dill and orzo in place of the rice, but also used some of the ingredients and techniques from my post for a long-simmered Greek Lemon and Chicken Soup.
Quick Avgolemono Soup
- 2 tablespoons olive oil
- 3/4 cup diced onion
- 1/2 cup diced celery
- 1 tablespoon garlic
- 7 cups low-salt chicken broth
- 1 teaspoon minced dill
- 1/2 cup orzo
- 2 cups cooked chicken cut into bite-size pieces
- 4 large eggs
- 1/2 cup lemon juice (about 3 lemons)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- Minced dill
- Lemon slices
- Warm the olive oil in a dutch oven over medium heat. Add the onion and celery and cook for 4-5 minutes, stirring frequently, until the vegetables begin to soften. Add the garlic and cook 1-2 minutes longer.
- Add the chicken broth and dill to the pot. Turn up the heat to high and bring the broth to a boil, then stir in the orzo. Turn down the heat to medium low.
- Cook the orzo, stirring occasionally for 8-10 minutes, then add the chicken and continue to simmer for another 5 minutes.
- Whisk together the eggs and lemon juice. Carefully pour the egg and lemon mixture into the soup in a slow and steady stream, whisking constantly so that the eggs do not scramble.
- Simmer the soup for 1-2 minutes longer but do not let it boil.
- Ladle the soup into bowls and garnish with dill and lemon slices.
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 20 minutes
I loved the addition of the dill, and the orzo made for a slightly heartier soup compared to the traditional version with rice. Both kids happily cleaned their bowls. B thought it could have used more eggs but as a long and lean 13-year old, he doesn't have to worry about his cholesterol.
I served the soup with warm pita bread and a salad of greens, thinly-sliced cucumber and red onion, shredded carrots and black olives tossed with my Creamy, Not-too-Tangy Feta Vinaigrette. The dressing can be made a few days ahead of time and the salad can easily be thrown together by a kid while the soup simmers.