Chicken Soup At Last

img_2504 img_2506 img_2507

Trying out Tania George’s Soups cookbook, I made her chicken stock and from that, the chicken avgolemeno.  Both recipes allowed me to clean out the fridge and pantry.  And both are exceptionally easy.

Stock is a no-brainer, it’s a matter of having the time to make it, since it should simmer for a couple of hours.  I was happy to get rid of a frozen chicken carcass which was waiting for such an occasion.  Joining it in the pot was 1/2 an onion, a handful of carrots and celery from those pre-cut snack packs, and the last of a bundle of parsley.

The chicken avgolemeno has a name that is much harder to pronounce than it is to make.  A Greek chicken rice soup that has egg as a creamy thickener, and lemon for extra flavor and zing.  I was able to get rid of a scant bit of rice, 1/2 lemon, and the rest of some leftover chicken.  

Both recipes turned out great, even with my rag tag metric conversions.  Athough I’d never heard of the author, judging the book by the cover – and its food porn photography – served me well. 


-heat 4 cups chicken stock and 1/3 cup rice

-bring to boil and simmer 15 minutes 

-add 1 cup shredded chicken, heat through about 2 minutes, remove from heat

-in a small bowl, whisk 2 eggs with juice of 1 lemon

-add 1 cup of the soup and whisk to blend

-slowly add mixture to soup, whisking to blend until it thickens


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: