Papou

Chicken Soup for the Greek soul

Avgolemono (ahv-goh-LEH-moh-noh) is a tangy Greek soup that combines chicken broth, eggs, and lemon juice. The traditional version calls for rice, but my Greek great-grandfather {Papou} always used orzo and I prefer the texture and flavor of the pasta. Papou grew figs in his small backyard in Portland. During visits when I was very young, he would attempt to teach my little brother and me traditional Greek dances while never getting up from the couch. He would often serve us avgolemono for lunch and the creamy lemon-chicken flavors of this soup always bring back memories of visits with him. It's the perfect quick soup recipe for a rainy weeknight and tastes lovely when made with chicken roasted the evening before.

Yield: 4 servings (serving size: 2 cups)

• 6 cups fat-free, less-sodium chicken broth
• 1 teaspoon finely chopped fresh dill
• 1/2 cup uncooked orzo (rice-shaped pasta)
• 4 large egg yolks
  
• 1/3 cup fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces skinless, boneless chicken breast, shredded into bite-sized pieces

Preparation

Bring broth and dill to a boil in a large saucepan. Add orzo. Reduce heat, and simmer 5 minutes or until orzo is slightly tender. Remove from heat.

Stir the eggs and lemon juice together until smooth. Remove 1 cup broth from pan with a ladle, and add to the edd mixture. Temper the eggs with the broth.

Add salt, pepper, and chicken to pan. Bring to a simmer over medium-low heat, and cook 5 minutes or until chicken and orzo are done. Reduce heat to low. Slowly stir in egg mixture; cook 30 seconds, stirring constantly. Be careful not to boil to avoid overcooking the egg broth.

Serve garnished with thin lemon slices, parsley or thyme and freshly ground pepper.