Creamy Chicken Orzo Soup

I enjoy finding ways to take my families favorite dishes and find delicious ways to make them healthier. But sometimes, it’s worth going in a different direction. When I get a craving for chicken and dumplings, now I whip up a big pot of Avgolemono – a creamy chicken orzo soup based on a Greek classic. 

This soup is everything chicken soup should be – just a little bit creamy, rich, satisfying, and very good for you. Packed with protein and the addition of kale. it is the perfect feel-better meal when you are under the weather. Combined with how incredibly easy it is to put together and you have a winner! This makes a BIG pot because my family will nom on this soup for days, so if you’re cooking for just a couple people or you don’t dig leftovers, I’d half the recipe. I haven’t tried freezing it yet because we always finish it!

ingredients

2 tbsp avocado oil (or olive oil)

1.5 lb chicken breast

9 cups chicken broth

1 cup uncooked orzo

6 eggs

1/3 c lemon juice (about 3 lemons)

salt & pepper, to taste

2 cups kale, chopped

4 tbsp fresh dill, chopped

method

1. Heat a dutch oven over medium heat with avocado oil.
2. When oil is hot, add chicken and brown on both sides. Once cooked through, remove chicken from pot.
3. Add chicken broth to pan, de-glazing and bringing broth to a slow boil.
4. Add orzo, stirring and cook for about 7 minutes until there is just a bit of crunch in the pasta and reduce heat to low.
5. In a separate bowl, whisk together eggs and lemon juice.
6. 1/2 cup at a time, whisk 2 cups of the hot broth into the egg & lemon mixture to temper the eggs.
7. Add egg mixture to pot, whisking gently. and cook on low heat for about 5 minutes.
8. Dice chicken and add to pot. Season to taste with salt and pepper.
9. Add a small handful of kale to your bowl and ladle soup over it, topping with dill. Fresh dill is quite strong, so start sparingly and add as needed.

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