This fresh take on chicken soup, adapted from one in the third volume of Joanna Gaines’ “Magnolia Table” cookbook series (Morrow, $40),is a riff on the Greek classic, avgolemono. A few egg yolks add body, nutrients, and a velvety texture— no heavy cream required! Along with lemon juice and orzo pasta, this version has aromatics and a garnish of herbs and feta. It’s easy to make, so long as you temper the yolks first with hot broth as directed.Serves 6-8.RECIPE HERE – Susan Puckett
Ingredients
- ¾ cup orzo (rice-shaped pasta)
- 1 tablespoon unsalted butter
- 1 cup chopped white or yellow onion
- ½ cup chopped carrots
- ½ cup chopped celery
- 6 cups chicken stock or broth
- ¼ cup fresh lemon juice
- 3 large egg yolks
- 2 cups cooked, shredded chicken breast (or leftover rotisserie chicken)
- Salt and pepper to taste
- ½ cup crumbled feta
- ¼ cup minced fresh parsley
- Lemon wedges for garnish, optional
Instructions
- In a medium pot, cook the orzo in boiling, salted water according to package directions. Drain and set aside.
- In a large soup pot, melt the butter over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until tender, about 7 minutes.
- Add the chicken stock and lemon juice, bring to a boil over medium-high heat, then reduce heat to medium low and simmer uncovered for 30 minutes.
- In a medium bowl, whisk the egg yolks until creamy and light in color. While whisking constantly, slowly ladle 2 cups of broth, about half a cup at a time, into the broth. (Take care not to pour the broth in too quickly or the eggs will curdle.)
- Add the yolk mixture, chicken, and cooked orzo to the pot. Season to taste with salt and pepper. Cook and stir over medium-low heat until heated through, about 5 minutes.
- Ladle into soup bowls and top each portion with crumbled feta, parsley, and a lemon wedge, if desired.
- Store leftovers in an airtight container for up to 5 days. Orzo will continue to absorb broth, so you may need to add a little more broth while reheating.
Susan Puckett is a cookbook author and former food editor of The Atlanta Journal-Constitution. Follow her at susanpuckett.com.
