Friday, December 10, 2010


It's that most wonderful time of the year -- Soup Season! When it gets cold, nothing is better than a giant bowl of soup. Avgolemono (coming from the Greek, "avgo" means egg, and "lemono", well, you can probably guess that one!) is a quick, easy chicken soup spiked with lemon, thickened with egg, colored with spinach, and chock full of bright, cheery flavors!

If you are looking for more recipes to use up chicken carcasses, here is one of the best. I'm sure a turkey carcass would work just as well. Use two breasts with bones if you don't have a carcass handy. The starch component offers a little leeway: I like orzo best, but you can try rice (be sure to add the rice about 20 minutes before the spinach and other ingredients so it has time to cook through) or another small pasta or grain.


  • 1 chicken carcass, or 2 chicken breasts with bones and skin included
  • 1 10-ounce box of frozen chopped spinach
  • 3/4 cup orzo
  • 2 bay leaves
  • 2 eggs
  • 1/2 cup fresh lemon juice
  • salt and pepper

  1. Put the chicken carcass in a large pot with enough water to cover. Boil until chicken is cooked through and falling off the bone. Remove carcass to a large bowl to cool. Strain broth and return to pot.
  2. When the chicken is cool enough to handle, remove from bones and chop into small pieces. You should have 2 - 3 cups of chicken.
  3. Return broth to the stove and heat on medium. Add the box of spinach (it's fine it it's still frozen, just drop that green block in there!) to the broth, along with the bay leaves and the chicken. Now look at the consistency of your soup. Do you like it really brothy? Add more water. Do you like your soup thicker? Now is the time to raise the heat and reduce your broth.
  4. When you have your preferred consistency, add the orzo to the soup. Cook on medium heat for about 8 minutes.
  5. In a bowl, whisk together the eggs with the lemon juice. Slowly add a ladle-full of your broth to the eggs, to temper them, so they don't seize up when you introduce them to the soup. When the eggs have been warmed by the broth, turn the heat off the stove. Slowly stir the egg and lemon mixture into the soup. Keep stirring to make sure you don't get any eggy clumps. Season with salt and pepper.
I like this soup with a big salad and some bread. Enjoy!

No comments:

Post a Comment