Dairy-Free Avgolemono Soup Shooters

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

Instructions

1. 1In a medium saucepan, bring chicken broth to a simmer.
2. 2Add shredded chicken and orzo pasta. Cook until pasta is tender, about 8-10 minutes.
3. 3In a small bowl, whisk together eggs and lemon juice until well combined.
4. 4In another small bowl, whisk together cornstarch and water to form a slurry.
5. 5Slowly whisk the cornstarch slurry into the egg mixture.
6. 6Temper the egg mixture by slowly drizzling about 1 cup of the hot chicken broth into the egg mixture while whisking constantly.
7. 7Pour the tempered egg mixture back into the saucepan with the remaining chicken broth.
8. 8Cook over low heat, stirring constantly, until the soup thickens slightly, about 2-3 minutes. Do not boil.
9. 9Stir in fresh dill, salt, and pepper.
10. 10Ladle into shot glasses and serve warm.

Substitutions

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