AVGOLEMONO SOUP & PITA

LEMON CHICKEN ORZO SOUP

4 Servings

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Nutrition

868 Calories

53g Protein

Ingredients

Soup:

4 chicken thighs (bone in skin on)

5 cups water

1 yellow onion quartered

1 tbsp whole peppercorns

1 tbsp kosher salt

1/2 cup orzo

2 eggs

1 lemon squeezed

Pita:

1/3 cup plain Greek Yogurt

1/2 cup all-purpose flour

1/2 tsp baking soda

Preparation

1. Add chicken, water, onion, black peppercorn and kosher salt to a pot. Bring to a boil, then cover and simmer for 1 hour

2. Move chicken to a cutting board and strain broth into a glass bowl discarding everything in the strainer. Set aside 1 1/2 cups of broth and add remaining broth back to pot on low simmer. Shred chicken using two forks discarding all bones and skin

3. Bring broth to high heat and add orzo and shredded chicken to pot. Cover and cook until orzo is cooked (about 7 minutes)

4. While orzo is cooking, add eggs to a medium bowl and whisk until frothy. Then add lemon juice and chicken broth that was set aside (step 2) MAKE SURE BROTH IS ROOM TEMPERATURE - IF TOO HOT THE EGGS WILL COOK. Mix well

5. Once orzo is cooked, reduce to simmer. After the temperature has reduced, mix in egg combination until soup thickens (about 5 minutes). Mix well

6. Add Greek Yogurt, flour and baking soda to a Kitchen Aid (or roll yourself). Combine in ingredients and kneed on a floured surface until well mixed. Cut dough into 4, roll each pita out and cook on high heat pan for about 3 minutes each side

7. Serve pita with avgolemono