There’s something endlessly comforting about Greek Lemon Soup with Chicken and Orzo (Avgolemono). This quick, warming lemony ...

Add the orzo pasta to the pot and turn the heat back up to medium- high. Cook the orzo pasta in the soup for ten minutes or until tender and al dente. Stir occasionally so the orzo doesn’t stick ...

When you're ready to eat, thaw or reheat the soup from frozen in a large pot. Bring it to a boil, add the orzo, then boil until al dente. This might take a few extra minutes, but it will be far ...

In small soup pot or saucepan, heat oil over medium high heat and cook chicken mixture, stirring constantly for 5 minutes. Stir in red pepper to combine. Add broth and bring to a boil. Add orzo ...

More than a soup, this is a meal in a bowl – packed ... Add the garlic and fry for 1–2 minutes. Add the beans, passata, orzo, stock and paprika and bring to the boil, then reduce the heat ...

Drain and rinse the orzo under cold water until cool. 2. Meanwhile, in a medium soup pot, heat the olive oil until shimmering. Add the chicken meatballs and cook over moderately high heat until ...

Like many a simple soup, its success depends on a really ... Bring the stock to the boil, add the orzo pasta. Reduce to a simmer and cook for 7-8 minutes. When the chicken breast is cool enough ...

Bring stock to a boil and add orzo or rice. Simmer until tender ... Keep the heat very low. The soup will thicken as the egg cooks. Take the pot off the heat and add the beaten egg whites ...

Add the chickpeas, rosemary, orzo and bay leaf. Reduce heat to a low simmer and cook for 10 minutes until orzo is cooked through. Reduce heat to low and stir in lemon juice.