Dinner For One: Avgolemono
This lemony chicken & rice soup is great year-round. It's warm and almost creamy in texture but the flavor is still bright and fresh. I add leftover chicken to make it a more filling meal, but it's also great without the chicken as a first course.
I also use leftover rice to save time, but if you don't have any cooked rice lying around you can cook orzo pasta in the hot broth for a few minutes instead. As long as you have the basics: one can of chicken broth, one egg, and one lemon - you can add whatever else you have on hand.
How I made it:
In a small saucepan bring one 14oz. can of chicken broth to a simmer. While you're waiting for the broth to heat, put the juice of one lemon (about 2 tablespoons) in a small mixing bowl & add one egg. Whisk until smooth.
When broth reaches a simmer, scoop out half a cup and drizzle it into the egg and lemon mixture, whisking constantly. This tempers the egg so you don't end up with scrambled egg soup. Add the lemon/egg/broth mixture back to the pot of hot broth, whisking constantly until soup is smooth and begins to thicken. Taste and add salt and pepper as desired.
Put half a cup of shredded cooked chicken and half a cup of rice in a soup bowl. Pour in the hot soup and grab a spoon!