Often my fridge is home to roast chicken, sometimes roasted in house, sometimes store-bought. That cold and cooked bird is a great source of protein for a wide variety of dishes, including the Greek chicken soup, Avogolemono. The irresistible protein-rich soup shows off short-grain rice and lemon juice, as well as eggs that are tempered with hot broth or stock.
The soup is treasured for its creamy texture and tangy flavor. Serve it as a main course accompanied by a vegetable-rich green salad.
If you make this soup in advance, cool it and refrigerate. Then to reheat, warm very gently over low heat in lieu of simmering or boiling, which can cause the soup to become stringy.
Lemon Chicken Soup with Rice (Avogolemono)
Yield: 4 servings
INGREDIENTS
6 cup chicken stock or broth
1/3 cup Arborio rice or other short-grain rice
3 large eggs
1/2 cup fresh lemon juice (from about 2 lemons)
Coarse sea salt
Freshly ground black pepper
3/4 cup small shreds roast chicken
Optional garnish: coarsely chopped dill, fennel fronds, chives, pesticide-free society garlic blossoms, or parsley
DIRECTIONS
1. Bring stock or broth to a boil in a 5-quart saucepan; stir in rice and cook, covered, at a gentle simmer, for about 15 minutes until the rice is tender. Remove from the heat and cover to keep warm.
2. In a medium bowl, beat the eggs, then beat in the lemon juice a little at a time, whisking constantly to combine. Still whisking the egg mixture, slowly add about 1/4 cup stock or broth, whisking vigorously to combine. Repeat twice, then add the egg mixture to the pan with stock or broth, whisking to combine.
3. Season to taste with salt and pepper. Stir in the chicken, ladle the soup into bowls and garnish with dill, fennel fronds or parsley, if you like.
Source: “A Bird in the Oven and Then Some” by Mindy Fox (Kyle, $24.95)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.