Creamy and delicious - without the cream! Avgolemono is a classic Greek soup, topped here with a citrusy-herby punch of gremolata and served with crusty garlic bread. Easy to make from leftovers, too, read on!!

I’ve been eyeing the New York Times Chicken and Rice Soup recipe for a while now, because it’s not one of their top recipes for nuthin’. Yet when it comes time to make chicken soup I’m either out of rice or can’t resist the call of pasta. Enter orzo, which now makes me yearn for Avgolemono. I’m talking a classic Greek chicken soup thickened by beaten and tempered eggs, loaded with chicken meat and orzo (which somewhat resembles rice but not really), then finished with a big herbaceous lemony kiss. I am making my stock with a leftover roast chicken. Feel free to use a rotisserie chicken you’ve already sliced the good stuff off of, or even boxed broth. Soup is good food. Let’s make some.

A chicken carcass and some aromatic vegetables, salt, pepper, herbs and water/boxed chicken stock to cover simmers ever so gently on the stove for a few hours — if you have the time. If not, you know what to do! After cooling stock and separating chicken meat, we’ve got the base for a delicious chicken soup of ANY kind.

INGREDIENTS:

For the stock:

(1) 3 - 5 lb. chicken carcass, some meat remaining (rotisserie chicken works here!). OR 8 cups of chicken stock plus 2 cups chopped chicken meat (chicken meat optional)
Water/boxed chicken stock or some combination of both to cover chicken bones
2 - 3 whole carrots
2 - 3 stalks celery plus celery leaves
1/2 onion, any kind
3 - 4 cloves garlic
1 T. salt
1 palmful whole peppercorns
1 T. each dried thyme, oregano and rosemary (or 3T. total any dried herb)

The end game here is 8 cups of delicious chicken stock plus 2 - 3 cups of diced chicken meat, which you really don’t need, but it’s more of a meal with it. Having said that, I make a homemade stock, ingredients above, using a leftover roast chicken we enjoyed a few days ago. The carcass and remaining meat are covered with water and maybe a box of chicken stock, rough chopped carrots, onion and celery, plus whole garlic cloves and peppercorns, salt and dried herbs. I let it simmer because you can’t beat the smell but you can go straight to the box with good results. Because lemon.

Ingredients to finish the soup are assembled! A quick mirepoix goes in the pot with bay leaf, minced garlic and delicious stock. Once it comes to a gentle boil, the orzo is added until al dente. We are approaching the finish line!

INGREDIENTS:

For the soup:

Swirl of Extra Virgin Olive Oil
1 cup finely chopped carrots
1 cup finely chopped celery, leaves added and 1/4 cup leaves reserved
1 cup finely chopped onion
2 garlic cloves, finely chopped
8 cups homemade or good quality chicken broth
2 bay leaves
2 cups orzo
Salt and pepper
3/4 cup freshly-squeezed lemon juice
2 large eggs

Finely dice enough carrot/onion/celery to add up to 3 cups (I was heavy on celery and light on onions) and mince 2 cloves of garlic. Add to a soup pot over medium heat with a swirl of olive oil and a bay leaf or two in the bottom. Stir for a bit. Smell that garlic? Add the chicken stock and simmer. When you have a gentle boil and are just about ready to serve, add the lemon juice and orzo and cook for 10 minutes or so, stirring occasionally and tasting for salt/pepper/seasoning. Now is when the magic happens!

Don’t skimp on the window dressing! A lemon/parsely/celery gremolata adds a welcome punch to the soup, and garlic bread done right is almost a necessary side for soups! These can be prepped as you get closer to serving, so everything is fresh and flavorful.

Right before serving, l put a cup or two of heated chicken stock into a glass measuring cup, let cool for a bit, add the beaten eggs to it and blend. Once combined, it all goes into the soup pot for a quick stir and then remove from heat.

For the gremolata:

1/2 cup fresh parsley leaves
1/4 cup fresh celery leaves
1 T. lemon zest
1 clove chopped garlic (optional)

Chop finely — I mean FINELY — and place in a bowl with a spoon for sprinkling.

For the garlic bread:

Enough baguette for your crowd — since we are (2) people, we used 1/3 of a medium baguette, sliced horizontally. Place the sliced bread on a cookie sheet, smear with butter or drizzle with olive oil, chopped fresh garlic, some grated parmesan and a sprinkling of the gremolata if you’re feeling fancy. Bake at 450 degrees until the edges are crispy and the topping is bubbling, about 10 - 12 minutes.

To serve, ladle the soup in a bowl, place a scoop of the gremolata on top, some garlic bread on the side and enjoy! More soup recipes to come, thanks for following!

Avgolemono Soup with Parsley Lemon Gremolata