I had every intention of not posting today. The munchkin needed to get some blood work done and I was prepared to fill her up with some homemade chicken and rice soup and spend most of our day cuddling. I’d love to cuddle right now, but the little spitfire is too busy playing with her new kitchen and feeding Elmo a plastic potato.
Anyway, she did so amazingly well (only cried for 10 seconds) and was her chipper little self as soon as the nurses were done. I intended on her napping immediately after from all the crying like she’s done in the past, but she was a trooper. She even ripped the little “give me a hug” sticker off her shirt and put it on her lips and gave me a kiss.
I decided we had just enough time to stop by Whole Foods to restock on some quinoa and couscous since she was in a good mood. We sampled some artichoke crap dip, fancy chocolates and olives. We came home with some seasoned kalamatas. We weren’t going to have your typical chicken and rice soup anymore, we were going to go Greek and do avgolemono and a salad.
If you don’t know what avgolemono is, it’s a hearty chicken and rice soup with an egg-lemon sauce. It’s super tasty (if you’re into lemons) and filling.
“Creamy” Avgolemono Soup (serves 8-10)
4 chicken breasts (or 6 thighs or one small whole chicken)
1 onion (diced)
2 carrots (diced)
4 celery stalks (diced)
32 oz. chicken stock
4 quarts of water
1 cup short grain rice
1 TBL crushed garlic
6 lemons (juiced) (about 1 cup)
1/2 tsp dried thyme
Salt & pepper to taste
1. Combine water, chicken and garlic and let simmer over medium heat for 1 hour in a large stock pot uncovered. Remove foam as needed. Remove chicken and gently shred when cool. Store in the fridge.
2. Add onion, carrots, celery and thyme and cook for another hour over low heat uncovered.
3. Add rice, shredded chicken, and chicken stock and bring to a boil. Reduce heat to medium low and cook for another hour or until the rice is cooked through.
4. Whisk together the juice of 6 lemons (about 1 cup of lemon juice) and the eggs. Temper the egg mixture by slowly adding one ladle of your soup stock while whisking. Continue tempering with a couple more ladles of stock, then add the entire mixture to your soup while stirring.
5. Salt and pepper to taste & enjoy!
Don’t worry about the ridiculous amount of water/chicken stock in this recipe is reduces down as long as you cook everything uncovered and gets nice and thick.
Want to see what else we munched on? A Greek salad with tomatoes, cucumbers, kalamata olives, feta and a homemade lemon dressing (lemon juice, olive oil, thyme and yogurt).
I cannot forget the most important part. Dessert! We got these little tarts from Whole Foods. So ridiculously good and the perfect portion. Don’t worry, we saved some for Philip!
I garnished our lunch with a little dill from my indoor herb garden that is still doing surprisingly well. I was worried there for a second until I did a little research and discovered that I was dehydrating them and they weren’t getting enough sunshine. They’re doing much better now and hopefully this is a sign that my black thumb is slowly turning green. They get to sit on my window sill during naptime. So far, so good.
I hope everyone had an amazing meal at least once this weekend! Also, if any of you have a successful indoor herb garden, I’d like to know what herbs you’re growing. Thinking about giving rosemary, thyme and oregano a try.