By Carla Vigos
Laguna Woods Globe contributor
Wintertime is soup time. We want something warm and comforting.
Whenever I make my Chicken Lemon Rice Soup and share it with friends, I always receive rave reviews. When I was cooking for the Laguna Woods Theatre Guild, I even got a marriage proposal after I served the lemon rice soup at a meeting.
I use arborio rice because it makes the soup creamier and thickens it to a wonderful consistency. You can make it like I do, or take the shortcut I mention in the directions.
I am a fan of Greek food, and this is the “go to” soup in Greece. It’s not hard to make, but there are many steps, and it is so worth your time. This makes 8 servings.
Any questions or comments, email [email protected].
Chicken Lemon Rice Soup (Avgolemeno)
INGREDIENTS
3 pounds of chicken with bones and skin, thighs or breasts; and trim off excess skin
8 cups of water
4 cups of low-salt chicken broth
2 teaspoons salt
1 leek or small onion; if using leek, wash well and use only white part, diced
2 carrots, diced
2 bay leaves
2 tablespoons extra virgin olive oil
2 cups finely diced onion
2/3 cup arborio rice
Rind from 2 lemons (rind only, no pith)
1/2 cup lemon juice
2 large eggs
1/2 teaspoon ground pepper
2 teaspoons salt
PROCEDURE
I make my own stock with the bone-in chicken, but a shortcut would be to buy a rotisserie chicken and dice up about 4 cups of meat and use 12 cups of chicken broth
In a large stockpot, combine chicken, water, chicken broth and 2 teaspoons of salt. Bring to a boil and skim off the foam.
Add the leek or onion, the carrots and bay leaves. Reduce to a simmer and cook for an hour.
Meanwhile, heat the oil in a large skillet over medium heat and saute the chopped onion until translucent for about 6 minutes. Do not brown.
Remove the chicken from the broth to a plate and allow to cool. Skim the fat off the stock, if desired. When the chicken is cool, remove the bones and skin, and dice.
Return the broth to high heat and…
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