I was looking through new recipe emails when I came across one for Avgolemono – Greek lemon chicken soup – but this Avgolemono recipe had a pretty big shortcut. It started with a can of condensed chicken and rice soup.
Even with reduced social interactions this holidaze season, I thought an easy dinner might could be just the thing for our Christmas Eve dinner.
And this is wicked easy!
I searched a couple of different fast options, and took a few tips from several to come up with this version, which is as wicked tasty as it is easy to toss together.
•1 (10-3/4 oz) can condensed chicken and rice soup
•1 soup can unsalted chicken stock
•2 tbsp lemon juice
•1 tbsp Sherry Peppers Sauce*
•1 egg, beaten until frothy
•Chopped fresh parsley
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Note: I opted for (and highly recommend) using unsalted chicken stock, because most canned soups are loaded with sodium in the first place, so why not be watchful of adding even more to the pot?
Stir the lemon juice into the condensed soup and chicken stock in a pot, along with the Sherry Peppers Sauce, over medium heat.
In a small bowl, whisk the egg until frothy and then, still whisking, stir in about 1/2 cup of the chicken soup until well blended.
Stir the egg mixture, whisking constantly, back into the soup and heat through over medium heat before adding the parsley and serving – we had ours with fresh from the oven Garlic Butter Spirals.
What a refreshingly delicious, and totally holidaze worthy, dinner.
Perfection for a busy season…
when you just want some Greek lemon chicken soup.