Has Spring finally sprung where you are? It hasn’t really here in New England, but it’s very close! It has teased us, poking a toe out here and there, calling a little “yoohoo!” from around a corner. I am optimistic, though, that it will come on out for real very soon.
While we wait, we eat.
This week I tried out some dishes that are new to me – one that I have wanted to tackle for a long time. Avgolemono is a Greek chicken soup that I have long wanted to explore but somehow had the impression would be difficult and challenging. Wrong. This was so simple and is definitely a come-together-quickly weeknight meal. It is tops for chicken soup comfort but has a twist of lightness from the lemon, just what a springtime transitional soup should be. It might seem tricky with the egg but, honestly, this was not an issue at all and the result is smooth and bright and rich. If you want to squeeze in one last soup of the season, this should be it.
1 ½ lb chicken breast, pounded or cut to minimize thickness.
6 cups chicken broth
1 cup orzo or rice
Juice of 1 lemon
2 cups baby spinach
Heat a soup pot over medium with a bit of olive oil. Salt the chicken and place it into the pan. Cook on one side for 5-7 minutes then flip, cover the pan, and cook another 5-7. Remove the chicken to a plate or cutting board then pour in a few tbsps of the chicken broth to deglaze the tasty cooked bits from the bottom of the pan. Pout in the rest of the broth and bring it all to a low boil. Add the orzo. Cook this for 8-9 minutes, until tender. While it is cooking, put the two eggs and the lemon juice into a blender. Spoon in a little of the broth then blend it all together. Slowly add about a half cup of the broth and don’t be concerned if some of the orzo slips in – it will help thicken the soup. Turn the heat on the soup down to medium low then slowly pour in the egg and lemon mixture, stirring all the while. Cut or shred the chicken. Add it and the spinach to the soup to warm and wilt. Season with salt and pepper before serving.