It’s hard to know how to help someone that isn’t feeling well. There are the obvious things like making sure they get rest, are fed and watered, and helping around the house. But then there are all those hours where they are just sleeping, looking a little pathetic, and you’re just trying not to make too much noise. I make a mean chicken noodle soup, the kind the stares a cold in the face and kicks it in the shins. But when I need a power punch, I like to turn to Avgolemono. Why? The extra protein.
Avgolemono, literally “egg and lemon,” is a Greek soup that I have found has as many variations as there are Greek mothers in the world. You could use Orzo or Rice. You could start with an entire chicken, or skip the chicken entirely and just use broth. Celery seems entirely optional. Some separate the egg whites from the yolks and whip into soft peaks before adding to the soup. Each of these special touches alter the recipe for personal taste, and are perfectly acceptable. This version is a little faster to make, but in no way lacking in flavor. It’s great for a weeknight meal and can be on the table in under an hour…just what you need when you feel the first signs of cold coming on.
Avgolemono: Greek Chicken, Egg & Lemon Soup
- Olive Oil
- 1 Celery stalk, diced
- ¼ Yellow Onion, diced
- 1 large, uncooked Chicken Breast, cubed
- 3 cups Chicken Broth
- 2 cups cooked Rice or cooked Orzo
- 2 Eggs
- 1 Lemon
- Optional: Parsley, chopped
- Salt to taste
- Heat a small amount of olive oil in a large pot and sauté the onions and celery until soft and the onions are translucent, about 5 minutes.
- Add the chicken and cook until no longer pink, stirring often.
- Add the rice, and enough broth to generously cover the chicken, rice and veggies. Let simmer for 10 minutes, then taste for salt.
- While the soup is simmering, aggressively beat the eggs. Slowly add the juice from the lemon to the eggs, whisking constantly.
- Temper the lemon egg mixture with the broth:
With one hand vigorously whisk the egg mixture. With the other hand, very slowly ladle broth into the eggs. This will keep your eggs from cooking too quickly and turning into scrambled eggs. Do this with 2 – 3 ladles of broth.
- Remove the soup from heat. Slowly whisk the egg mixture into the soup. Serve immediately, garnish with parsley.