Avgolemeno Soup

8 cups of chicken stock (I used two organic chicken broth cartons from Sobeys)
3/4 cups of orzo pasta
2 boneless, skinless chicken breasts (cubed)
3 eggs 
1/3 cup of lemon juice
1 TSB lemon zest    
2 TBS parsley
1 TBS garlic powder
1 TBS sage
1 TBS rosemary 

DIRECTIONS 

In a large saucepan, cook chicken in oil (as needed) until browned. 
  Add spices, and tablespoon of coconut flour (optional) and cook until the spices have become slightly dry and crumbly.  

Slowly add stock, and bring to a boil over medium-high heat. Reduce heat to medium-low and add orzo. Cook uncovered until tender, about 15 to 20 minutes.

Place eggs in mixing bowl or large glass liquid measuring cup . Whisk eggs while adding lemon juice. Stir in zest. Whisking constantly, slowly pour a ladle of the hot stock into the egg mixture to temper. I usually add a couple spoonfuls just to make sure it’s up to temperature before adding to the pot.

Reduce heat to very low (or remove the soup from the heat entirely. Then, while whisking the soup in the pot, slowly pour in the egg/ broth mixture. Soup should thicken slightly. Add salt and pepper and garnish with parsley.
 

 And that’s it’! Enjoy.

kbye!
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