Avgolemono Soup

Tied with TomYam Gai as my FAVES!!
(serves 4-6)

2 T. EVOO
1 sweet* onion, finely diced
2/3 cup Arborio rice (I would use orzo*)
5 cups low sodium* chicken stock, plus 1 cup water
1 lb. boneless, skinless chicken breast, diced
2 large eggs
1/2 cup fresh lemon juice
1/2* T. fine sea* salt
1 t. freshly* ground pepper
Fresh parsley, for garnish
Thinly sliced lemon wheels*, for garnish

In a med. pot, heat the oil and sauté the onions until they are soft and translucent. While the onions are cooking, bring another pot of salted water to a boil and add the rice or orzo. When the onions are ready, add the chicken stock and water and bring to a bare simmer. When the rice is nearly done - firm, but mostly cooked - drain the boiling water and add the rice to the chicken broth. Add the diced chicken breast to the pot. Let this cook 5-8 mins. In a small bowl, beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with S&P, and garnish with parsley and a lemon wheel.

"Sometimes you need to be alone. Not to be lonely, but to enjoy your free time being you and yourself."

Love,

MM