Just got back into town from a wonderful holiday in Prague and Vienna. A post about what/where I ate will soon follow, but first things first. I have hungry (actually hangry….you know when hungry becomes angry) people in the house and the pantry is pretty bare bones. Despite not having cooked in over a week, I don’t have an overwhelming urge to create in the kitchen. Blame it on the pantry situation.
That’s when this weeknight dinner winner saves the day. It’s a hearty, flavorful, extremely easy soup and ready in about 15 minutes. But the best part is that the ingredients are probably all residing in your kitchen. Even after a week away. Except for possibly the dill. But let me tell you about the dill….. I quickly cleaned out the fridge before we left (and it was definitely quick because as of an hour before the cab was picking us up, I had yet to pack) but failed to throw out a bag of dill. It was still good last night! Over a week later! I don’t know if that’s good or bad. Definitely good for the soup.
Avgolemono is a classic Greek soup. A bit of a twist on ye ole chicken noodle. The lemon and dill add fresh, lively flavor and the eggs make it a bit more substantial. After feasting on sausage and schnitzel for a week, this hit the spot. I’ll admit, it’s not the prettiest soup. But dang, it’s delicious!! Sorry Donna, to steal your tagline:)
Avgolemono Soup (serves 4)
Note: This is a great way to use up leftover chicken: either put an extra breast or two on the grill or use leftovers from a whole roasted chicken. Also, chicken is listed as an optional ingredient so the soup can be made for vegetarians; otherwise I’d definitely throw it in. Recipe can easily be doubled for heartier portions and/or leftovers.
4 cups (950 ml) chicken broth
1/3 cup (60 grams) uncooked orzo pasta
3 tablespoons lemon juice
2 tablespoons chopped fresh dill
1 cup (125 grams) cooked, shredded chicken – optional
Salt and pepper
In a medium saucepan, bring chicken broth to a boil. Add the orzo and cook until tender but still al dente, about 7 minutes.
In a medium bowl whisk together the eggs and lemon juice until smooth. Slowly ladle about 1 cup of the hot broth/orzo mix into the egg/lemon mix, whisking to combine. Add back to the broth/orzo mix in the saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1-2 minutes. Add dill, chicken (optional) and salt and pepper, to taste
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