We woke up this morning to -5 degrees F and 7″ of snow on the ground. Lovely. No really, beautiful …but COLD! I had high hopes of breaking out the skiis but opted instead to stay inside and make chicken soup. Tomorrow will be a ski day.
When we lived in Crete, a Greek neighbor taught me the secret ingredient to THE BEST chicken soup I’ve EVER had. Simply put in Greek – Avgolemono sauce (Egg-lemon sauce.) No surprise, as most Greek recipes call for an ample squeeze of lemon.
I will never make chicken soup the old way again. This is just TOO GOOD. Poli kala!
Shameless plug: This recipe and more appear in my upcoming book, Uniquely Crete, Life Redefined on a Greek Island. (Available now for preorder on Amazon)
Chicken Soup with Avgolemono (Egg-lemon) Sauce
- 3 lb. roasting chicken or chicken pieces (bone in is healthier!)
- 2 to 2 ½ quarts water
- 1 carrot chopped
- 1 onion chopped
- 1 stalk celery chopped
- 1 cup rice or orzo
- Salt and pepper
- 2 t. fresh oregano
- 1 sprig fresh rosemary
- 2 cups chicken broth or boullion
- 2 eggs
- 3 T. fresh lemon juice
Wash chicken and place in heavy pot in water to cover. Add pepper, carrot, onion, and celery. Bring to a boil, cover and simmer over low heat for 2 hours, or until chicken is tender, adding spices to taste during last hour of cooking. Remove chicken and keep warm. Add rice or orzo and simmer until done. Take meat off bones and place back into the pot.
Beat eggs well and gradually whisk in lemon juice. Add two cups hot, strained broth slowly to egg sauce, beating constantly. Stir egg-lemon sauce into soup slowly, return to medium heat (do not boil) and stir until thickened.
Serve with crusty bread and olive oil (of course)