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!
Ingredients:
2 cups chicken broth
1 cup water
3 tbsp. 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
Shred chicken while you are cooking the rice and set aside.
Lightly beat an egg and combine with lemon juice.
Which came first, the chicken or the egg? Sorry, I couldn’t resist.
Heat broth and water in a medium saucepan over medium-high heat.
Turn off heat and gradually add egg and lemon juice mixture to hot broth mixture, whisking constantly. You need to be careful the egg doesn’t scramble.
Cook over medium heat until slightly thick (about 15 minutes), whisking frequently.
Stir in rice, chicken, salt, and pepper and continue to cook on low/medium heat for a few minutes.
And serve! Delicious!