Building on a base styled after the Greek avgolemono, this Lemon Chicken Orzo Soup provides a tangy, creamy and satisfying one-dish meal.

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Lemon Chicken Orzo Soup

1 shallot
4 c chicken stock
1 c orzo (uncooked)
1 lb chicken (cooked)
1 T tarragon
2 eggs
2 lemons (zest and juice)
black pepper
salt
olive oil

1 Mince the shallot and lightly sauté in oil until soft but not browned, about 5 min.

2 Add the stock plus 2 c water, and bring to a boil. Add the orzo and cook, covered, about 8 min or until the pasta is almost done.

3 Shred the chicken and add along with the tarragon. Season to taste.

4 Scramble the eggs and temper with 1 c of hot soup. Off the heat, drizzle in the egg mixture while stirring continuously.

5 Add the zest and juice of the lemons just before serving.