Snow Day Y'all, 12 Soups to Keep You Warm
Snow days are few and far between in Nashville. But 2014 was a particularly white winter. While we can only hope to have a few this year, a warm bowl of soup is still welcome on cold da...
A classic Greek soup that's so delicious you almost can't believe how simple it is. Make chicken stock from a rotisserie chicken. Add rice or pasta, then eggs and lemon juice, whisk and thicken, toss in shredded chicken, and that's it.
Ingredients
- Chicken bones and skin from rotisserie chicken
- 8-10 cups water
- 1 onion, coarsely chopped
- 1/4 cup rice or orzo
- 3 tablespoons fresh lemon juice
- 3 eggs
- shredded chicken
Preparation
1. Combine the bones, skin and juices from a rotisserie chicken. Cover with water (about 8 cups), and onion and simmer 3-6 hours. Strain and reserve 5 -6 cups for soup.
2. Place chicken broth in saucepan. Bring to a simmer, add rice or pasta, cook 20 minutes. Whisk 3 tablespoons fresh lemon juice and 3 eggs together. Slowly add 1 cup hot chicken-rice mixture and whisk well. Return egg mixture to sauce pan with chicken broth and whisk well. Cook on low 10 minutes or until hot and velvety. Garnish with fresh chives.
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