Avgolemono: The Chicken Soup for My Soul

If you’re a fan of chicken soups and love lemons, then this Greek inspired soup is right up your coliseum. I’ve ordered Avgolemono at a few places here in the Valley but in my opinion the best place to get it hands down is right from your own kitchen.  My recipe is super easy and although I'm sure Ya Ya's Avgolemono is way better than mine, this hearty soup is ready to eat in less than an hour!

The Soup

1 pre-cooked roasted chicken (pulled and shredded)
5 qts Cambell's chicken stock
1 bay leaf
3 carrots, finely chopped
2/3 cup Aborio Rice (don’t substitute with another type of rice)
3 large eggs
1/2 cup freshly squeezed lemon juice
1 tbs coarse salt
1 tsp pepper

In a large skillet, heat 2 tbs olive oil, add onions and sautee them until clear.

Set aside 2 cups of chicken stock. In a stock pot, add remaining stock along with the onions, bay leaf, and carrots and simmer for about 20 minutes. Add the Aborio rice, bringing it to a boil, and then reduce heat to medium simmering until rice is al dente, about 30 minutes. Add shredded chicken to the stock pot.  

In a small bowl, whisk eggs and lemon juice together. Heat the reserved stock (2 cups), making sure it's hot, and pour slowly into the egg mixture, whisking continuously. This action will temper the eggs and prevent them from curdling.  Once the hot stock is all incorporated, add mixture to stock pot. Season soup with coarse salt and pepper.

Serve with toasted pita bread.

My MIL's Butternut Squash Soup

My mother in law came out for a visit recently and offered to whip up some butternut squash soup.  Here's her quick and easy recipe for a soup that tastes like it took hours to prepare but can be made in less than 1 hour.

The Soup

2 pounds butternut squash, peeled and cut into 1" pieces
1 medium onion, chopped
2 gala red apples, cored and chopped
6 cups chicken stock
1 bay leaf
1/4 cup heavy cream (can subsitute with half and half)
1/4 tsp Nutmeg
1/4 tsp kosher salt
1/8 tsp black pepper

Preheat oven to 425 degrees F.  Place chopped squash, onions and apples into a large roasting pan that has been lightly coated with olive oil.  Drizzle the chopped mixture with 2 tbs of olive oil and season with kosher salt and black pepper.  Roast in oven for 45 minutes or until the squash and apples are tender and lightly caramelized. 

In large stock pot, bring chicken stock to a simmer along with a bay leaf.  Place the roasted mixture in a blender and puree.  Place puree into stock pot, stirring to combine, and simmer soup for 10 minutes.  Slowly stir in cream until heated through and season soup with nutmeg, salt and pepper.  This soup tastes even better when served with a dollop of creme fraiche or sour cream.