Stupid Easy Greek Chicken Soup (Avgolemono)

from: Jamey Bennett
to: Daniel Larkin
date: Sat, Sep 19, 2015 at 4:08 PM

DOOOOD,
Last week I was at a nice Greek restaurant for a buddy’s birthday, and my friend Stephanie introduced me to the most delicious, lemony chicken soup, avgolemono. Avgolemono refers to the sauce that can be used as a part of any number of dishes.

Anyway, I’ve been dying to have this soup again that I had at the restaurant, so I googled “avgolemono chicken egg soup” and found some common ingredients and some variations. So I wrote my own recipe, and tried to make it stupid easy. I got sick this week and saw the perfect opportunity to make it. Way better than chicken noodle soup. So here goes.

Stupid Easy Greek Chicken Soup (Avgolemono)

Ingredients

  • 8 cups free range organic chicken broth (or homemade broth)
  • salt and pepper
  • ¼ cup diced onions, sautéed in olive oil
  • 4 cups cooked white rice
  • 4 free range eggs
  • 1 rotisserie chicken
  • ½ to 1 cup of lemon juice
  • ¼ to ½ cup freshly chopped dill

Cook the rice. Run to the store for a rotisserie chicken and fresh dill and chicken broth. Don’t take too long, because the rice, idiot.

Simmer most of the stock and season with pepper to taste (and salt if necessary). Hold back a cup or two (see below).

Sautee the diced onions. I like to get the frozen and already diced onions from the grocery store. Saves time and a mess.

Combine the remaining room temp or cool broth in a blender with the eggs, lemon juice, onions and 2 cups of the rice and blend until smooth. Why not hot broth? We don’t want to curdle the eggs. It’s not egg-drop soup or scrambled egg soup either.

Slowly stir the contents of the blender into the broth still simmering on the stove. Add the rest of the rice.

Fork the chicken bare, down to the bone. Add that to the simmering stock. Maybe bring up the heat a little. I don’t know. I did.

Add more lemon juice if you need to. I thought a cup was perfect for the whole pot, but I like it pretty lemony. Finish off with salt and pepper to taste.

After awhile, you’re basically done. It’s instinct.

Chop up the dill, stir it in. Serve that delicious dish.

Jamey

P.S. This is a lot of soup. So cut it in half, or freeze some, or have a lot of people over who eat chicken. 🙂

Super Easy Creamy Vegan Tomato Soup

(From Jamey Bennett to Daniel Larkin, via iMessage)

IMG_4588

So easy I’m going to text it to you.

    • One 28 oz can crushed tomatoes with basil,
    • one 14 oz. can of coconut cream (coconut milk would work too, but I like Trader Joe’s coconut cream, it’s thicker)
    • Oops
    • 14 oz. water (use the empty cream can),
    • 1 tbsp coconut palm sugar,
    • 1 tbsp Italian seasoning,
    • 1 tsp red pepper flakes,
    • about 3 or 4 cloves minced garlic.
    • And black pepper to taste.

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Combine all in a pot stirring at high heat until nearly boiling, then reduce to a simmer for about 20 minutes. I served it with potato pancakes. Fantastic.

Should serve about 4 bowls.