Fun to say, delicious to eat! This fabulous Greek soup can turn chicken and rice leftovers into a luscious lemony soup that everyone in the family will love. The ingredient list is small, the magic is big! (Also, it is dairy and gluten-free.)
Many people have been asking for a Livestream class to make an easy and delicious dinner. I’ve one-upped you! Here, you can make Roast chicken with rice one night and Avoglemono Soup later in the week. It’s a 2-fer! For the Livestream class, let’s not worry about “how to turn leftovers into a soup.” Instead, we’ll use all fresh ingredients (no leftovers) to learn this amazing dish. Once you’ve mastered the soup, you’ll quickly see all the possibilities, from making Avgolemono from scratch, to portioning a chicken for multiple uses, to repurposing leftovers.
Just a Few Ingredients Make the Magic
Here’s what to have on hand to get ready for class. This will make 1 lovely pot of soup, perfect for 4 people . . . or plenty for freezable leftovers if your household is less than 4!
1 chicken breast — preferably bone-in. (It’s fine to use boneless if that is what you have.) We’ll be taking the skin off the chicken breast, so you can either use skinless breast or take the skin off in class — we’ll teach you how! If you have a different part of the chicken, like chicken thigh, that’s OK, too. We’re going for about ¾ pound of chicken.
2 quarts (8 cups) chicken stock, at a simmer. Before class, I’ll heat a quart of water to boiling, turn it to a simmer and add 2 tablespoons Better than Bouillon chicken base to make a stock. That’s my favorite chicken stock! At home, you may have your favorite bouillon, or you may like to use pre-purchased chicken stock: TJ’s sells 32-ounce cartons — you’ll need 2 cartons. Whichever method you use, please make sure the chicken stock is nice and hot when the class begins!
1 cup white rice. Please measure out the rice and place it in a small pot or rice cooker.
Mint. One pack or 1 bunch of mint is perfect!
Please grab a soup pot and spoon.
Blender. (If you don’t have a blender you can also use a bowl and a whisk instead.)
Ladle or a heat-proof vessel with a pouring spout.