Avgolemono - That One Greek Soup

A while ago I found a recipe for this soup, a delicious, creamy soup that, lucky for me, a gal with lactose issues, is actually dairy free!  It's rich and decadent, but also simple and gentle on the stomach.  This, after a week of my very spicy meals, is a very nice thing!  The problem is, I can never actually remember what it is called, the Greek name eludes me.  My husband finds it amusing that I keep telling him I will make him Avogadro soup, constantly asking if I am actually making him a whole mole of soup or some other such quip (it's a math thing). 

Also, although I swear the original recipe I followed involved spinach in the soup, I can find no recipe that includes it.  My recipe also ends up quite thick, more like a soupy risotto than a soup.  That said, it's so good!!!  Creamy, thick, bright flavor, with healthy spinach making it oh so good for you (ok so it's got rice and egg in it, not exactly low calorie, but at least you'll get iron and protien!).

Avgolemono- Greek Lemony Chicken Rice Soup

As adapted by a non-Greek lover of food, who understands that what she makes is not like what they serve at the local Greek place but still deserves to be made. 

Ingredients:

• 6 cups of chicken broth
• 1/2 cup white rice, orzo, wild rice, or some combination thereof
• 2 cooked chicken breasts (or leftovers from a rotisseri chicken), chopped or shredded
• 6 egg yolks (use the whites to make meringue cookies!)
• 1/4 cup lemon juice
• 5 oz, frozen chopped spinach, or 3 cups fresh
• salt and pepper to taste

1. Bring broth to a boil and then reduce heat and add rice.  Cook rice in chicken broth until the rice is tender.  This will take 12-15 minutes on medium high heat.  Taste to test!
2. Meanwhile, separate and beat 6 egg yolks.  Once the rice is cooked, scoop out at least 1 cup of the broth and slowly add it to the beaten yolks while strirring.  (This step sounds strange and unneccessary, but it is very neccessary!  If you do not do this your soup with look more like egg drop soup than the creamy soup it should be.  This step prevents the eggs from essentially scrambling as they would if you poured them directly in to your pot on the stove.)
3. Slowly stir the egg/broth mixture into your rice on the stove and stir.  Cook about 2 minutes until creamy.
4. Add in the chopped chicken, spinach, and lemon juice and cook until warmed through.
5. Salt and pepper to taste.
6. Enjoy!

This soup does save and reheat, however, the rice will absorb a lot of the liquid, I add a little water to my soup before reheating which does wonders.

Avgolemono is very filling but is tasty with a crusty bread or something light like a side salad.  I do suggest doubling this recipe, you'll want more!