Dairy-Free Avgolemono Soup with Orzo

Ingredients

• 6 cups Chicken broth
• 2 cups Cooked chicken
• 0.5 cup Orzo pasta
• 3 Eggs
• 0.5 cup Lemon juice
• 0.25 cup Plant-based milk (unsweetened)
• 0.25 cup Fresh dill
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1In a large pot, bring the 6 cups of chicken broth to a rolling boil over high heat, about 5-7 minutes.
2. 2Add the 0.5 cup of orzo pasta to the boiling broth and cook for 8-10 minutes, or until the orzo is tender to the bite. Do not drain.
3. 3Reduce the heat under the pot to low. Add the 2 cups of cooked chicken to the pot and let it simmer gently for 5 minutes.
4. 4While the chicken simmers, in a separate medium bowl, whisk the 3 eggs until they are light and frothy, about 1 minute. Gradually whisk in the 0.5 cup of lemon juice and the 0.25 cup of plant-based milk until well combined.
5. 5Very slowly, drizzle about half a cup of the hot soup liquid into the egg-lemon mixture while whisking constantly. This is called tempering and helps prevent the eggs from scrambling. Then, slowly drizzle the tempered egg-lemon mixture back into the pot of soup, stirring constantly with a whisk or spoon. Continue to stir gently for 1-2 minutes until the soup thickens slightly. Do not let the soup boil after adding the egg mixture, or it may curdle.
6. 6Remove the pot from the heat. Stir in the 0.25 cup of fresh dill, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper. Taste and add more salt or pepper if needed.
7. 7Serve the Dairy-Free Avgolemono Soup with Orzo immediately.

Substitutions

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