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.