Greek Avgolemono Soup

This traditional dish is perfect for warming up and savoring the taste of the Mediterranean.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 4 celery stalks, chopped
• 1 lbs. chicken breast, cut into bite size pieces
• 1 lbs. Orzo pasta, uncooked
• 6 cups chicken stock
• 2 lemons, juices
• 3-5 eggs, room temperature
• salt and pepper to taste

Directions:
In soup pot, add olive oil, onion, and celery to medium-high heat.
Sautee for 5 minutes.
Add chicken
In different pot, cook Orzo pasta according to box directions.
Once chicken is cooked completely, add chicken stalk.
Add lemon juice, salt, and pepper
In medium bowl, beat eggs (the more eggs you use, the thicker your soup will be) and set aside.
Add cooked orzo to soup mixture, cook 5-8 minutes.
Using a ladle VERY SLOWLY add soup mixture to eggs. (Best results with about 8-10 ladles)
YOU MUST BEAT AND STIR EGGS CONTINUOUSLY AND RAPIDLY. If you fail to do this, you will cook the eggs, and it will turn into an egg drop soup instead of creamy soup.
Once eggs have been combined, SLOWLY pour egg mixture back into the soup pot, stirring again rapidly and continuously.
Once combined the soup is complete!