Dairy-Free Avgolemono Soup Shooters
A lightened-up, dairy-free version of the classic Greek lemon-chicken soup, served in shot glasses for a sophisticated snack.
Ingredients
- 4 cups Chicken broth
- 1 cup Cooked chicken, shredded
- 1/4 cup Orzo pasta
- 2 Eggs
- 1/4 cup Lemon juice
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Fresh dill, chopped
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium saucepan, bring chicken broth to a simmer.
- 2Add shredded chicken and orzo pasta. Cook until pasta is tender, about 8-10 minutes.
- 3In a small bowl, whisk together eggs and lemon juice until well combined.
- 4In another small bowl, whisk together cornstarch and water to form a slurry.
- 5Slowly whisk the cornstarch slurry into the egg mixture.
- 6Temper the egg mixture by slowly drizzling about 1 cup of the hot chicken broth into the egg mixture while whisking constantly.
- 7Pour the tempered egg mixture back into the saucepan with the remaining chicken broth.
- 8Cook over low heat, stirring constantly, until the soup thickens slightly, about 2-3 minutes. Do not boil.
- 9Stir in fresh dill, salt, and pepper.
- 10Ladle into shot glasses and serve warm.
Substitutions
Cream → Cornstarch slurry
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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