Sunday, March 25, 2012


This week's stock: chicken.

I pulled all the meat off of the leftover Roasted Lemon Garlic Herb Chicken and set it aside.  Then I put the carcass into a stock pot, along with all my veggies trimmings from the week, and made a rich, wonderful stock.

I tasked my husband with finding a chicken soup recipe that he'd like to try.  He came up with Avgolemono from the January 2012 issue of Cooking Light.  It turned out to be the perfect choice, because I had lemon garlic chicken to add to this lemon garlic soup!

I followed the original recipe pretty closely, using slightly less oil and omitting the salt.  For garnish, I used sage and thyme, which I had on hand, instead parsley and basil.  And it was amazing.  My husband claimed this was the best soup he had in a long time.  Maybe even ever.

1 teaspoon olive oil
1/2 onion, chopped
3 garlic cloves, chopped
6 and 1/2 cups of low-sodium chicken stock (preferably homemade!)
1/2 cup uncooked rice (I used wild rice)
1/3 cup fresh lemon juice
2 teaspoons cornstarch
1/2 teaspoon cracked black pepper
1 large egg, lightly beaten
2 cups shredded, cooked chicken
2 tablespoons thyme
2 tablespoons sage

Put olive oil in a pan and brown onions and garlic.

Add onions and garlic to a large pot and add stock.  Bring to a boil and then add rice.  Simmer for about 15 minutes.

Combine juice, cornstarch, pepper, and egg in a small bowl, stirring with a whisk.  Slowly pour egg mixture into the pot, stirring constantly with a whisk.

Add chicken to the pot.  Cook until the soup thickens and the rice is done (about 5 more minutes).

Serve with thyme and sage on top.

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