"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"
Avogolemono is a protein-rich Greek lemon chicken soup featuring short-grain rice, fresh lemon juice, and eggs tempered with hot broth to create a creamy texture. Start by boiling chicken stock, add Arborio or other short-grain rice and simmer until tender. Whisk eggs and gradually add lemon juice, then temper the eggs by slowly whisking in hot stock before combining with the pot to prevent curdling. Stir in shredded roast chicken, season with coarse sea salt and black pepper, and garnish with dill or parsley. Cool and refrigerate leftovers; reheat gently over low heat to avoid stringiness.
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