"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."
"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."
Avogolemono combines chicken stock, short-grain rice, eggs tempered with hot broth, fresh lemon juice, and shredded roast chicken. Short-grain rice cooks in simmering stock until tender, then the egg-lemon mixture is tempered and whisked into the hot broth to create a creamy texture. Season with coarse sea salt and freshly ground black pepper. Garnish options include dill, fennel fronds, chives, garlic blossoms, or parsley. Serve as a main course with a vegetable-rich green salad. Cool and refrigerate leftovers; reheat gently over low heat to prevent the soup from becoming stringy.
Read at Boston Herald
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