Greek Lemon Chicken Soup
This recipe is my interpretation of a famous Greek classic. It’s a combination of garlic, chicken, and avgolemono soups. It’s what I serve Bruce when he’s cranky with a cold. Serves 4.
Ingredients:
1/2 lb. cooked shredded chicken
4 cups chicken stock
garlic to taste, minced
olive oil
1 cup milk
1 tbsp. cornstarch
3 egg yolks, beaten
1/2 cup fresh lemon juice
2 quarters of preserved lemon, sliced very thin (or grated lemon zest from 1/2 lemon)
fresh parsley to taste, chopped
salt & pepper to taste
Method:
Stir milk, cornstarch, and egg yolks together; set aside. Heat olive oil in pot and add minced garlic.
Saute garlic until toasted. Add chicken stock and chicken; simmer on low heat for 15 minutes.
Remove from heat and add egg mixture stirring carefully. Simmer on low until soup begins to thicken (about 5-10 minutes).
Add lemon juice, lemon peel, parsley, and salt & pepper. Simmer another 5 minutes or until soup is heated through.
We usually serve this soup with rice or pasta….your call.
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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