I decided to use up as many leftover items in my fridge as I could (chicken, broth/stock, eggs expiring soon, lemons have been here a while...)
Time for Avgolemono (Greek egg-lemon chicken soup)
It was really easy and tasty too.
I had a $5.00 rotisserie chicken from Wegmans that I had been making stuff out of all week. I picked a couple cups meat off the carcass to finish it. I find shredded chicken is always more moist than cut. I don't know why. This was shredded because it was the last of it too.
So about 2-3 cups shredded chicken
2 lemons (I think it could have used more) yielded about 6 TBS juice
a cup dried orzo
3 cups chicken broth or stock
make the orzo, while that's making add broth to a stock pot to heat.
after you start that cooking beat the eggs. REALLY BEAT THEM don't just mix them around. Use a whisk. slowly incorporate the lemon juice. Beat those for like 5 minutes. Really. It will get all frothy. Add a cup of the hot broth slowly to the egg mixture.
Orzo is now done, drain it.
add orzo to hot broth in pot.
Let it heat up together for a moment.
Now slowly add egg mixture to soup in pot.
Let that heat up and incorporate mixing frequently.
Last, add the chicken just enough to heat it up. It doesn't need to be cooked, it is cooked.
Serve. Drool. Enjoy.
So easy, so good on a cold day, is pretty hardy and uses no cream, low in fat. I am bringing it to work tomorrow in my thermos. My office is freezing.
Must add, I made Darkvibe's ginger/garlic beans last night. They were INCREDIBLE. They will be a new staple for me.