I’ve spent the last four days home sick with a pretty miserable cold. My husband is such a caring man, and he will run out at any time to get us whatever we need, but this weekend he topped it all. He went to the store to get me chicken soup and when he came home with a few different varieties, he also said “I bought the ingredients to the lemon soup you make in case you feel like making it”. I couldn’t even get mad, it was just so funny. Needless to say, I didn’t make the soup. Nice try.
However, I am feeling a little better today and since he bought the ingredients for Avgolemono, I decided to make it. I love this soup mostly because it reminds me of my grandmother. This isn’t her recipe, but I have been using it for about 20 years since I cut it out of a Cooking Light magazine.
The recipe didn’t call for chicken, but I always add maybe about a cup or more of shredded cooked chicken. I can’t find the recipe on-line, so here it is – enjoy!
Avgolemono (Greek Lemon Soup)
2 cups chicken broth
1 cup water
3 tablespoons fresh lemon juice
2 large eggs, lightly beaten
1 cup hot cooked rice
1/2 teaspoon salt
1/8 teaspoon pepper (or more depending on taste)
1 cup shredded cooked chicken
Heat broth and water in a medium saucepan over medium-high heat. Gradually add hot broth mixture and lemon juice to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly. Remove from heat; stir in rice, chicken, salt, and pepper.