If there is one unifying theme to At Home with GCH, I would say it’s stewardship. To me, being a good steward means using my resources wisely and creatively. The biggest challenge to being a good steward is being thrifty and cutting down on waste. If you haven’t already, check out the post on the Great Freezer Challenge! And then, check out this soup recipe!
My favorite tip for saving money in the kitchen is buying a whole chicken instead of pre-cut pieces. You can easily get two meals out of one chicken, and for the same price you would pay for a package of chicken breasts! For the first meal, you have endless choices; but then comes the challenge—once you’ve cut the legs and breasts off, or roasted the whole bird, what do you do with the carcass? Easy answer? Soup!
This Greek recipe is called Avgolemono. In Greek, “avgo” means “egg” and “lemono,” well you can probably guess what that one is! This is a fresh-tasting soup, with a bright lemony flavor. There’s also a lot of room to customize—you can add more vegetables beyond just the spinach (bell peppers, onions, zucchini), and you can choose what kind of starch you want in it. I’ve seen recipes that call for cooked rice, or different shapes of pasta. However, most will call for orzo, which is a small, rice-shaped pasta. Or, if you are cutting out refined flours or grains, just don’t add it in!
This makes a great dinner, with a salad and some bread or a roasted sweet potato.
Greek Chicken Soup – Avgolemono
Ingredients:
- 1 chicken carcass (You can also use 2 bone-in chicken breasts)
- 1 (10ounce) box of frozen spinach
- 3/4 cup orzo
- 2 bay leaves
- 1/2 cup lemon juice
- 2 eggs
- salt and pepper
Directions:
- Put chicken carcass in a large pot with enough water to cover. Cook until chicken is cooked through and falling off the bone. Remove carcass to a large bowl to cool. Strain broth and return to the pot.
- When the chicken is cool enough to handle, remove the meat from the bone and shred or chop into small pieces. You should have 2-3 cups of chicken.
- Return broth to the stove and heat on medium. When it simmers, add the box of spinach (no need to thaw), along with the bay leaves and the chicken. Now look at the consistency of your soup. Do you like it really brothy? You might want to add more water. Do you like your soup thicker, more like a stew? Now is the time to raise the heat and reduce your broth.
- When you have your preferred consistency, add the orzo to the soup. Cook on medium heat for about 8 minutes.
- In a bowl, whisk together the eggs with the lemon juice. Slowly add a ladleful of your broth to the eggs and stir, to temper them, so they don’t seize up when you add them to the soup. Turn the heat off. Slowly stir the egg/lemon juice mixture into the soup. Keep stirring to make sure you don’t get any eggy clumps. Season with salt and pepper.
Explore, experiment, enjoy! — Dana
Please visit me at Frugal Girlmet for more unique recipes!
If you would like to contact Dana in regards to this blog, please email her at Dana@girlfriendscoffeehour.com
