Chicken Lemon Rice Soup (Avgolemono)

I think a good way to tell that a recipe is a keeper is if you make at twice in 3 days.  My mom was on a greek food kick.  She wanted to make Spinach Pie and was hunting for a Chicken Lemon Rice Soup recipe.  I found this one from Tasty Kitchen.  I have a new obsession with Tasty Kitchen.  While she and the hubs made spinach pie, I took over the soup.  The spinach pie was ok.  The soup was outstanding!  It's time consuming and a little nit-picky, but I made it for the family on Saturday night and again on Monday night, so it was worth it!  I ate it almost all week and didn't want to share.  It's really good!

I didn't make any changes to the recipe, but I think I added more rice and chicken.

8 cups chicken broth
1/2 cups freshly squeezed lemon juice
4 Tbsp. chicken base granules
1/2 tsp. ground white pepper
1/2 cups butter, seperated
1/2 cups finely chopped yellow onion
1/2 cup all-purpose flour
6 whole egg yolks
1/2 cups whole milk or heavy cream
1 1/2 cups cooked white rice
1 cup finely diced chicken meat
6 lemon slices

1. In a large pot, combine the chicken broth, lemon juice, soup base and pepper.  Bring to a boil on high, then simmer for 20 minutes.

2.  In a seperate frying pan, melt 1/4 of the butter and saute the onions until translucent.  Empty into the stockpot.  Then add the rest of the butter to the hot frying pan that you just cooked the onions in.  Stir in flour to make a roux, keeping over medium heat and stirring frequently for 10-15 minutes.  Gradually add the roux to the soup mixture in the stock pot.  Simmer 10 minutes more.

3.  Meanwhile, beat the egg yolks until light in color.  Then beat the cream/milk.  Gradually add some of the hot soup to the egg yolks, stirring constantly (about a cup or so).  Return the egg/milk mixture to the soup pot and heat through.  Lastly, add the cooked rice and chicken and simmer for another 10 minutes.  Garnish with lemon, salt and pepper to taste.  

More Lentil Soup

It's winter.  It's COLD!  All I want is soup.  I have been staring into the pantry trying to put recipes together in my head.  While moving cans and bags and boxes around I looked into my hand and saw half a bag of lentils.  Not even checking the blog (my blog) for a lentil soup recipe, I started looking through Everyday Food's.  Notice a pattern here?  This recipe is from Issue #20, March 2005.  Yes, I have most of them.  And the ones I don't have are on my Amazaon wish list, k....  I like this recipe better than the first one I made.  It's quick and easy.  Here is the link.

I will try to get a pic next time I make it..  The only change I made was to use a little olive oil instead of bacon.  I also let it simmer for a couple of hours.  The hubs was late getting home and it just stayed on the stove.
Enjoy!

Cheeseburger Soup

Cheeseburger Soup from Nancy Reid

Serves 8-9 and doubles easily

1/2 lb ground beef

3/4 cup chopped onion

3/4 cup chopped carrot

3/4 cup chopped celery

1 tsp. dried basil

1 tsp. parsley flakes

4 Tbsp. margarine, divided

1/4 cup Flour

3 cups chicken broth

4 cups diced potatoes

8 oz. cubed Velveeta

1 1/2 cups milk

3/4 tsp. salt/pepper to taste

1/4 cup sour cream

Brown beef and drain.

Saute' onions, celery, carrots, basil and parsley in 1 Tbsp. margarine until tender.

Add broth, potatoes and beef.  Bring to a boil and simmer 10-12 minutes until potatoes are tender.

In a small skillet, melt remaining margarine then add flour, cook until bubbly, add to soup mixture and bring to a boil.  Cook and stir for 2 minutes. 

Reduce heat to low, add cheese, milk, salt and pepper.  Cook and stir until cheese is melted.  

Remove from heat and add sour cream.  

Lentil Soup

Here is the recipe I used and it turned out great!  I didn't change a thing, but let it simmer for a couple of hours and used an immersion blender after adding the tomatoes and wine at the end.  I still have a huge pot left too!  Perfect for a cold weekend!

Potato Soup

WW Core Recipe

Serves 6
Total Time: 20 minutes

2 tsp. olive oil
2 medium leek, washed well and coarsely chopped
3 medium garlic cloves, minced
1/3 tsp. dried parsley
1/3 tsp. chives, dried
1/3 tsp, dried tarragon (oregano is good too)
4 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 2 pounds)
4 cup canned chicken broth, reduced-sodium, or vegetable broth
12 oz. fat-free evaporated milk
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste
6 tsp. chives, fresh, chopped

Heat oil in a large stockpot over medium-high heat. Add leeks and garlic and sauté until soft, about 3-5 minutes. Add dried herbs and stir to coat; cook until herbs are fragrant, about 1 minute. (Note: You can substitute 2 tsp. of fines herbs for the dried parsley, chives and tarragon, if desired.)

Add potatoes and broth and bring mixture to a boil. Reduce heat to medium-low, partiall cover and cook until potatoes are fork tender; about 10 minutes.

Puree 4 cups of potato mixture (mostly potatoes with a little broth) in a blender or food processor until smooth. Return puree to pot and add evaporated milk and cook 1 minute to heat through. Season to taste with salt and black pepper.

Ladle soup into bowls and sprinkle with fresh chives

Yields about 1 ½ cups of soup per serving.

Fireside Veggie Soup

Serves 4


2 Tbsp. onion, chopped
1 Tbsp. margarine
1 cup frozen corn
½ cup broccoli, chopped
¼ cup carrot, shredded
¼ cup water
10 ¾ oz. can cream of potato soup
1 cup milk
¼ cup cheddar cheese, shredded
1 oz. Provolone cheese, cubed

Sauté onion in margarine until tender but not brown. Add corn, broccoli, carrot & water. Bring to a boil, then reduce heat and simmer, covered, for 10 minutes, or until veggies are tender. Stir in soup, milk, cheeses, and pepper. Cook and stir over medium heat until cheeses are melted and soup is heated through.

*Note: Possibly add noodles.
Doubles well.

*Gooseberry Patch – Soup’s On!