Last weekend, Lori, Cale, and I headed down to Durham to visit Elise and Mike and basically ate our way through town. We hit some of our old favorites, like Alivia's and Parker & Otis, and explored some of the many new incredible restaurants that have opened since we graduated. Between M Sushi, Monuts, and Mothers & Sons (where 3 girls made it through 5 appetizers, 4 pastas, and a dessert), I honestly couldn't pick a favorite, and we left town full and happy.
We finished the weekend with brunch at Kipo's in Chapel Hill, and I finally had a chance to try Avgolemono - a Greek soup with rice and chicken in a lemon+egg broth (let's ignore the fact that I ordered soup at 10:30am, k?). I loved it so much I had to try it at home, so here you go! I added spinach for #health, but leave it out or sub in another leafy green if you prefer. I took a couple shortcuts and thought it was just as delicious as at the restaurant, so in 15 minutes, you can have a bowl of light, lemony soup ready to go!
Avgolemono (Greek Lemon Chicken Soup)
- 1 chicken breast, cooked and shredded
- 4 cups low-sodium chicken broth
- 2/3 cup uncooked orzo
- 1/4 cup lemon juice
- 1 tablespoon minced garlic
- 1 egg, beaten, or 2 tablespoons Egg Beaters or other egg substitute
- 2 cups torn spinach
- salt and pepper to taste
Bring chicken broth and lemon juice to a boil and add orzo and garlic, cooking for 10 minutes. Reduce to a simmer and add chicken and spinach. Slowly pour in egg, stirring constantly. Simmer 2 more minutes so egg sets (the soup will just look a little thicker), add salt and pepper to taste and serve.