Food flash back, and a tasty one. On the first floor of my design school was a classic Greek joint, “The Artist’s Cafe.” Sitting in that red leather booth overlooking Michigan Avenue, Grant Park and the Art Institute all while enjoying a bowl of Avgolemono soup was a weekly event. Avgolemono soup is a classic Greek soup that is silky, rich, fragrant and lemony. It’s made with a savory chicken broth, tart lemons and eggs. This recipe has no egg and I’ve added dill. Again, another soup in the fridge for my work from home husband.
Lemon Chicken Orzo Soup
Serves 4-6
- 2 tablespoon olive oil
- 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise ½” thick, or onion
- 2 celery stalk, sliced
- 2 carrot peeled and sliced
- 1 clove of garlic, peeled and chopped
- 1 teaspoon thyme or rosemary (dried or fresh)
- 1 lb skinless, boneless chicken thighs or breast
- Zest of one lemon
- 6 cups low-sodium chicken broth
- Salt and freshly ground pepper to taste
- ¾ cup orzo
- 2 cups baby spinach
- ¼ cup chopped fresh Dill or parsley
- Lemon halves (for serving)
- Heat oil in a large heavy pot over medium heat. Add leek, celery, carrots and cook, stirring often, until vegetables are soft, 5-8 minutes. Stir in the garlic, thyme and lemon zest.
- Add chicken and broth. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred or chop chicken into bite-size pieces.
- Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
- Test for seasoning. Stir in the shredded chicken, spinach and dill. Simmer another couple of minutes until spinach is wilted then serve with lemon halves or wedges for squeezing over. Store your leftovers in an airtight container in the fridge for 3-4 days. To reheat, use either your microwave or on the stovetop over medium heat. Adapted from: Olive and Mango
