"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. Still whisking the egg mixture, slowly add about 1/4 cup stock or broth, whisking vigorously to combine."
Cold roast chicken provides protein for Avogolemono, a lemon-chicken rice soup featuring short-grain rice, lemon juice, and eggs tempered with hot broth to create a silky texture. The recipe uses chicken stock, Arborio or other short-grain rice, eggs, and about a half cup of fresh lemon juice, plus shredded roast chicken and optional fresh herbs for garnish. Rice is simmered until tender, and eggs are whisked with lemon and tempered with hot stock before being combined. The soup is creamy and tangy, suitable as a main course with a green salad. Cool before refrigerating and reheat very gently to avoid stringy eggs.
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