Avgolemono Soup with Chicken, Orzo and Dill
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Ingredients
- 500 g skinless chicken thigh fillets
- 120 g orzo
- 2 carrots
- 1400 ml chicken stock
- 2 eggs
- 2 lemon
- 15 g fresh dill
Nutrition (per serving)
- Calories
- 374 kcal
- Protein
- 34.1 g
- Carbohydrate
- 27.6 g
- of which sugars
- 5.1 g
- Fat
- 13.1 g
- of which saturates
- 3.5 g
- Fibre
- 4.5 g
- Salt
- 3.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and dice the carrots. Cut the chicken thigh fillets into bite-sized pieces.
- 2
Bring the chicken stock to a simmer in a large saucepan and add the carrots and chicken. Simmer for 10 minutes.
- 3
Stir in the orzo and simmer for a further 10 minutes until the orzo and chicken are cooked through with no pink remaining.
- 4
Whisk the eggs with the juice of the lemons in a jug. Take the pan off the heat, ladle in a little hot stock while whisking, then pour the mixture back into the pan, stirring gently.
- 5
Return to a very low heat for 2 minutes to thicken slightly without boiling, season well.
- 6
Scatter with chopped dill and serve at once.
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