Transform your kitchen scraps into a nourishing, flavorful Greek Avgolemono Soup! 🥣🌿 This Earth Day, make a difference with zero-waste cooking—featuring homemade chicken stock from veggie peels, herb stems, and rotisserie chicken bones. Packed with comforting rice, shredded chicken, and a creamy lemon-egg finish, this soup is pure comfort in a bowl. 💚 Minimum waste, maximum flavor—now that’s smart cooking!
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today I’m fully embracing no food left behind making this classic avo soup saving all my leftover scraps to make a delicious broth for next time start by dicing carrots celery and a Spanish onion toss these in a hot Dutch oven let them sweat adding in diced garlic take a whole roasted chicken and shred it into bite-sized pieces then add jasmine rice the shredded chicken and chicken broth bring it to a boil and simmer until the rice is cooked through to get that velvety lemon texture crack three eggs whisk with lemon juice and temper with some hot chicken broth when the rice is cooked add the lemon mix for a minute or two to thicken the soup serve with crustini sliced lemon and rosemary