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Greek Lemon Chicken Soup (Avgolemono)
Greek Lemon Chicken Soup (Avgolemono)
Ingredients:
3 tablespoon Olive Oil
3 large Carrots - peeled and diced
2 stalks Celery - thinly sliced
1 large Onion - finely chopped
Salt and Pepper - to taste
1 cup Rice (maybe Orzo)
12 cups Chicken Broth
2 shredded Chicken breasts
4 tablespoon butter
4 tablespoon flour
4 eggs
½ cup lemon juice - fresh
Zest of 1 lemon
Directions:
In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion and cook until soft, about 3 - 5 minutes.
Increase heat to medium high, then stir in the rice and cook for a minute or two, generously salt and pepper.
Stir in the chicken broth, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the rice and carrots are cooked.
Stir in the chicken and remove from heat.
In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.
Gradually add about 4 cups of the broth mixture, and cook (stirring constantly) until slightly thickened, then remove from heat.
In a small bowl, beat the eggs until they are foamy.
Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.
Heat the soup over medium heat until it thickens a bit, but do not return to a boil.
Chinese Congee - Rice Porridge
Chinese Congee - Rice Porridge
Ingredients:
1 cup Rice
7 cups Chicken Stock
1/2 teaspoon Salt
One-inch knob of Ginger, peeled and sliced thin
Shredded Chicken
Sliced green onion, for garnish
Sesame seed oil or soy sauce (optional)
Directions:
In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.
Simmer the congee for 40 miunuts - 1 hour or until the congee is thickened and creamy. Add cooked chicken the last few minutes.
Add salt to taste. Serve the congee hot.
Creamy Potato & Spinach Soup
Creamy Potato & Spinach Soup
Ingredients:
3 lbs. peeled & diced Potatoes
2 diced Yellow Onions
4 cloves Garlic
11-16 oz. Spinach
8 cups Chicken Stock
3-5 links Italian Sausage
3 tablespoons Butter
1 tsp. Rosemary
1 tsp. Black Pepper
1 cup Heavy Cream (optional)
Feta Cheese (optional)
Directions:
In large pot, melt butter, then cook the diced onions and garlic for 4-5 minutes.
Add in the diced potatoes, rosemary, black pepper, and chicken stock. Bring to a boil, then lower heat and simmer for ~15 minutes or until the potatoes are soft.
Finely chop up the spinach leaves while potaotes cook. Toss the spinach in for 2 minutes once potaotes are soft.
Remove Italian sausage from its casing and cook and break the pieces down in a separate pot.
In batches, pour the potaotes and spinach into a blender and blend until smooth. At that point, pour it into the pot with the Italian sausage.
Once all the soup is in with the sausage, remove from heat and add heavy cream.
Serve topped with feta cheese.
Belgian Chicken Waterzooi
Belgian Chicken Waterzooi
Ingredients:
2 tablespoon Unsalted Butter
1 diced Onion
2 Leeks, peeled, rinsed, & thinly sliced
2 large Carrots, finely chopped
3 Celery stalks, finely chopped
4 cups Chicken Broth, divided
4 Chicken breasts, diced bite-sized
1 cup Heavy Cream
2 tablespoons Cornstarch
1 large Egg Yolk
Kosher salt and freshly ground pepper
1 handful parsley, chopped
Directions:
In a large pot over medium heat, melt the butter. Cook the onion, leeks, carrots, and celery, stirring frequently, for about 10 minutes, until softened. Add the chicken broth and bring to a boil.
Add the chicken and cover the pot. Cook for about 20 minutes, until the chicken is cooked through.
In a small bowl, whisk the cream, cornstarch, and egg yolk. Add the cream mixture to the soup, stirring constantly to combine.
Return the chicken to the pot, season with salt and pepper, and bring to a low simmer. Cook for 2 to 3 more minutes, until heated through.
Remove from heat, stir in the parsley.
Serve, Belgian waffle on the side completely optional 🤪.
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