If you can’t find gluten-free orzo, you could substitute minute rice.

Avgolemono

• 7½ cups chicken stock (use good quality, gluten free)
• 1/2 cup orzo gluten-free pasta (or any small gluten-free pasta)
• 3 eggs
• juice of 1 large lemon
• salt and ground black pepper
• lemon slices, to garnish (optional)

1. Pour the stock into a large pan, and bring to a boil.
2. Add the pasta and cook for 5 minutes.
3. Beat the eggs until frothy, then add the lemon juice and 1 tbsp cold water.
4. Slowly stir in a ladleful of the hot chicken stock, then add one or two more.
5. Return this mixture to the pan, off the heat and stir well. Do not let the soup boil once the eggs have been added or it will curdle.
6. Season with salt and pepper and serve at once, garnished with lemon slices.

Serves 4-6.

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You can find more information on the gluten free section of my Excel tips website.