Avgolemono Soup (Greek Creamy Lemon Soup)

 If you are looking for a new kind of soup to try, this is the one. It's tangy from the lemon, creamy from the egg, and protein-filled (for the men among us). This is my spin off the of original Greek recipe. See what you think!

The key to this recipe is homemade chicken stock. The flavor will stand out, as there really aren't any other heavy flavors involved. Keep it simple--just cook a whole chicken one night and then add the carcass into a stock pot or crock pot with an onion, some carrots, and some celery. Cover it all with water and simmer it for 8-12 hours. Strain through a fine mesh into a jug or pitcher. Boom, done. After it cools to room temperature, you may want to skim any fat off of the surface, but that's not a big deal.

Ingredients:

-1.5 lbs. chicken breasts or thighs (whichever you prefer)
-2 tbsp. butter or olive oil
-1 large yellow onion, finely chopped
-3 large carrots, shredded
-1 tsp. dried oregano
-7 cups of homemade chicken stock
-4 eggs
-1/2 cup lemon juice from good-quality lemons
-1.5 tsp. salt
-pepper
-2 tbsp. fresh dill

-1/2 cup dry orzo pasta (optional)


Preheat your oven to 375F. Cover a pan with foil and lay out your chicken. Drizzle each piece with olive oil and sprinkle evenly with salt and pepper. Rub it all in. When the oven is preheated, slide it on in and let them cook from about 20-30 minutes, until done.

In the meanwhile, chop your onion and shred the carrots. Set a soup pot over medium heat. Once it's hot, add in your butter or olive oil and then the onion and carrot. Let simmer away until it's softened and golden.

Once the chicken is done, set it aside to cool for a moment. Then, shred it up. Pour your chicken stock into the pot and add the oregano. Bring to a simmer. If you are adding the orzo, this is the time to do it, and then cover the pot and continue to simmer for about 8 minutes.

In a small bowl, whisk up your eggs with the lemon juice really well, and when the orzo is cooked (if using) whisk the egg mixture into the simmering soup (not boiling!) in a slow stream. Yes, the whisk will probably get a bunch of veg stuck in it, but the world isn't over. The whisk is the best way to ensure that you don't end up with scrambled eggs. Do not bring the soup to a boil after this. Simmer for about 5 minutes, add in the shredded chicken, dill, and add salt and pepper to taste. Taste, and then serve. Make sure you turn the heat down to low so it doesn't curdle while you aren't looking.

Chicken Pot Pie Soup (Low Carb)

Fall is a dangerous time for dieters....Along with cuddly blankets and fireside chats, everyone wants a steaming, chicken pot pie! This soup tastes just like the pie. I didn't miss the original at all (just don't confront me with the pastry!). This is the perfect soup to make in a big batch and eat for the whole week.

Ingredients:

-2 tbsp. butter
-1 cup finely chopped celery
-1 cup finely chopped onion
-1 cup finely chopped carrot
-1 tsp. rosemary
-1/2 tsp. thyme
-1 tsp. parsley
-5-6 cups chicken stock
-1 cup finely chopped potato (you can omit these, or replace with leeks or parsnips if you don't want the starch)

-1/3 cup flour
-1/3 cup butter
-2 cups half and half
-2 cups cream
-2 cups chicken breasts, cubed
-1/2 cup peas
-1/2 cup corn
-salt and pepper to taste
-sharp white cheddar cheese, grated


Preheat a large soup pot over medium. Melt the butter, and once it is brown and bubbling, add in your celery, onion, and carrots. Cook for about 5-8 minutes, until soft and fragrant.

Add in the herbs, potatoes, and chicken stock to cover all of the veg. Stir. Bring to a boil and cover. Turn down the heat to medium-low and simmer for about 15-25 minutes, until the potatoes and carrots are softened.

Set a separate pot to medium heat. Combine the butter and flour and whisk until smooth. Cook until bubbling and golden. Pour in cream and continue whisking. Once this mixture begins to thicken, add in the half and half. Continue to cook until thick and creamy. Pour this mixture into the soup.

Add the chicken, corn, and peas into the soup. Stir well, and taste the sauce. Add salt to taste (I added about 1 tbsp.). Add about 1 tsp. pepper.

Simmer the soup for about 10 minutes to combine all of the flavors. Serve with shredded cheese!

Simple Crock Pot Chicken Chili

 Some days you just want something easy--something that you can throw together before the day begins and then come home to a finished meal. This chicken chili is just what you want! It's creamy, delicious, easy to make, and it can use any left over vegetables you may have lying around.

I know it's summer right now, and really hot out, but hey! Who cares? Soup is good....

This is made creamy by a block of cream cheese that just bakes on top until the end of the cooking period. When you go to stir the soup at the very end, it will just melt into the stock. YUM! It doesn't curdle, but provides an easy, smooth sauce that will feel a lot better on your digestive system than normal tomato-based chili (unless of course you are lactose-intolerant!).




Ingredients:

-1 whole chicken--the remains from a previous meal OR 6 cups chicken stock and 2 chicken breasts
-1 can of corn
- 2 cups of black beans (or 1 can)
-2 cups diced tomatoes (or 1 can)
-1 yellow onion, chopped
-a bunch of spring onions, chopped
-1 or 2 chopped bell peppers
-1 jalepeno, seeded and chopped
-1 tsp. paprika
-1 tsp. cumin
-1 1/2 tsp. salt
-8 oz. cream cheese
-shredded cheddar and nacho chips to serve


First things first: I always make soup after I've cooked a whole chicken. This way I get free chicken stock! It's easy. After dinner, toss the chicken carcass (it's great if there's meat still on it, too!) into your crock pot or a pot on the stove, and fill with water until the whole thing is covered. Let simmer overnight, for 6-8 hours. Using a fine-mesh strainer, strain the stock INTO A RECEPTACLE (Not into the sink--as I have accidentally done a few times!). Sift through the carcass and pinch off any meat--being careful to avoid bones.

To make the soup: Add the leftover chicken or chicken breasts to the crock pot. Then dump in all of your chopped vegetables, then the spices and salt. Place the block of cream cheese on the top of the pile, and pour over your stock. Add water to cover about 1 inch over the vegetables. Place on the lid and cook on low for 6-8 hours, high for 3-5 hours. When you get home, inhale the juicy smells, and stir the melty cream cheese into the soup. It will all come together beautifully! If you used chicken breasts, shred them and add them back in.

Serve with a sprinkling of cheddar. This is really good with nacho chips dipped in as well!!