Recipes

Recipe: Homemade avgholemono soup

Photo by Caroline Lubbers, creator of the blog Whipped.

The next time you feel a cold coming on, Caroline Lubbers, the Lincoln Square blogger behind Whipped, recommends whipping up a pot of avgholemono, traditional Greek lemon, rice and chicken soup.

In a recent post on Whipped, she wrote:

"What I find most interesting about avgholemono is how it looks and feels creamy, which is soothing, but it has no milk or cream in it, which can be unsettling on an upset stomach. The carefully added egg lemon sauce is the secret to the milky broth. The lemony aroma and flavor adds brightness that seems to perk me up a touch when under the weather."

Check out the full post for her tips on getting a perfectly creamy texture, then take a look at Well Community's article, "Blogger series: Take a seat at the virtual dinner table" to learn more about Caroline and how Whipped came to be.

Ingredients
6 cups chicken stock
1/2 cup white rice
2 eggs
juice of 1 lemon
salt
1 boneless, skinless chicken breast (optional)

Method
Bring chicken stock to a boil and add rice. If you would like some chunks of chicken in your soup, also cut the chicken breast into a few large chunks and add it to the soup. Cook covered over low-medium heat until rice is tender. Remove chicken breast. Chop or shred the chicken and set aside.

In a separate bowl beat eggs and lemon juice with a whisk. Gradually by the spoonfuls, add at least 1/2 cup of the hot stock to the egg mixture, whisking constantly. Be patient and add the warm liquid slowly to avoid cooking the eggs rapids.

Slowly add the warm egg and lemon mixture into the saucepan, stirring the soup constantly. If using chicken breast, return the meat to the pan. Stir over low heat to warm. Do not let it boil. Serve immediately.

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