This Greek chicken soup (aka Avgolemono) was the single most popular dinner we ran in Cookie magazine (RIP) when I was working there, most likely because it takes 15 minutes to whip up from start to finish, and yet…I had never actually tried it until last Thursday. At which point Phoebe picked up her bowl and drank every last drop, and at which point my husband nearly wept with joy, and at which point I began almost immediately emailing everyone I knew demanding they try it asap. (Abby will weigh in later, after her “15-20 exposures.”)
4 cups chicken broth
1/4 cup uncooked orzo
salt and pepper
3 tablespoons lemon juice
handful fresh dill (chopped)
shredded rotisserie chicken (optional)
In a large saucepan, bring the broth to a boil.
Add the orzo and cook until tender but still al dente, about 7 minutes. Season with the salt and pepper and reduce heat to low; let simmer.
In a medium bowl, whisk together the eggs and lemon juice until smooth. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, whisking to combine.
Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add dill, salt and pepper (to taste) and chicken if you have it, and serve.