Instant Pot to the rescue - Avgolemono Soup
One of the most comforting soups that I make is this Greek lemony chicken soup that is thickened with egg. Sometimes I make it with orzo but because I prefer to use a nice, starchy rice like arborio it usually takes a solid 45 minutes or so to make even if I have the chicken stock on hand. That's not super time consuming, by any means, but on nights where I realize that it is 7pm and I forgot to make dinner (which actually happens more than you can imagine), knowing that I can whip this up in about ten minutes is thrilling in my little world. If you want to make this on the stove, just cook it for about 30 minutes to make sure the rice is soft and tender. Oh, and after you add the egg, don't bring it back to a boil, just heat until just about to simmer and steaming - we don't want any scrambled eggs in our soup. I used Litehouse Salad Blend dehydrated herbs for this because in the winter, it can be difficult to find fresh herbs. Okay, its more likely that it...