Avgolemono

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What is Avgolemono? Well according to Wikipedia, the word means egg-lemon in Greek. It refers to a group of Mediterranean sauces and soups made with those two ingredients, mixed with broth and heated until creamy. To me it means pure deliciousness. I made this last night for dinner for the first time. I got the recipe out of a magazine and gave it a go. This creamy, flavorful soup has no cream in it, making it very healthy as well.  Will and I were both surprised at how much we enjoyed it’s elegant and simple flavors, vowing to put it on our favorites list. In addition, the recipe is incredibly easy.  Enjoy!

Ingredients

2 tbs olive oil
1/2 cup onion, chopped
3 small to medium carrots, chopped
1 celery stalk, chopped
6 1/2 cups chicken stock
1/2 cup uncooked long-grain rice (or orzo pasta)
1/3 cup fresh lemon juice
2 tsp cornstarch
1/2 tsp salt
1/2 ground black pepper
1 egg lightly beaten
2 cups shredded chicken, about 8 oz. (the original recipe says chicken breasts, we used thighs as they are more tender and less expensive)
2 tbs torn basil

1. Heat a stock pot over medium-high heat. Add oil to pot; swirl to coat. Add onion, carrots and celery; sauté 2 minutes. Add garlic and sauté 30 seconds. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.

Adapted from Cooking Light

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