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                                                                  Avgolemono gets its smooth and thick consistency not from cream but from eggs; they're tempered by hot chicken broth and whisked into the soup just before serving. Shredded boneless, skinless chicken breast makes this soup a filling one that is nevertheless low in calories and fat. Fronds of dill are the final, floating flourish. After the eggs have been added, be sure not to let the soup come to a simmer or the eggs will curdle.

                                                                  Ingredients
                                                                  • Yes No 5 cup low-sodium chicken broth
                                                                  • Yes No 8 oz chicken breast (boneless, skinless)
                                                                  • Yes No 1/2 cup orzo
                                                                  • Yes No 2 large egg
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1/2 cup dill weed
                                                                  • Yes No black pepper
                                                                  • Bring broth to a simmer in a 4-quart pot over high heat; add chicken. Reduce heat; simmer gently until chicken is cooked through, about 15 minutes. Using a slotted spoon, transfer chicken to a bowl. Reserve broth in pot. Let chicken cool slightly, and then shred with a fork into bite-size pieces.
                                                                  • Bring a medium saucepan of water to a boil. Add orzo; cook until al dente. Drain. Add orzo and chicken to reserved broth. Bring broth just to a gentle simmer, and then reduce heat to low.
                                                                  • Beat together eggs and lemon juice in a medium bowl until smooth. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir the egg-broth mixture into the broth in the pot. Stir in the dill, and season with pepper.
                                                                  Cuisine:YesNogreek
                                                                  Yields: 4
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    stir

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