Weeknight Dinners: Avgolemono Soup

Weeknight Dinners: Avgolemono Soup

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 leftover roast chicken. Can I have an “awwww, yeah!”?

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  (Bone-in, boneless, skin on, skinless: it all works!)  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

1 cup white rice. Please measure out the rice and place it in a small pot or rice cooker.

3 eggs

3 lemons

Mint — one pack or 1 bunch of mint is perfect!

Equipment:

Soup pot

Blender  (If you don’t have a blender you can also use a bowl and a whisk instead.)

Ladle & spoon

Virtual cooking classes at Hipcooks

Join us for this online cooking class on zoom, or get your own group together for a lively Livestream: Coworkers & clients, Friends & family, and kids for a Private virtual cooking class. We’ll work with you to book a date and time that work for you. More info on our Private virtual cooking classes here.