Avgolemono Soup

This is a Greek lemon chicken soup. My father in law came for Christmas and he picked up some bug from "those kids in the airplane" and since he is from Northern Greece I thought I would make him this chicken soup to help cure him.  I have made this quicker than the traditional version because I have used a store bought roasted chicken and also store bought broth.  Typically there is no addition of the garlic or herbs however, I think it adds flavour and makes the soup look nicer. You can of course omit them if you prefer.

You will need:

• 1 litre chicken broth
• 1 cup water
• 1/2- 1 cup cooked rice or orzo pasta
• 3-4 tbsp fresh squeezed lemon juice
• 1 tsp finely grated lemon zest
• 1 egg plus 1 egg yolk
• 1 1/2 cups shredded chicken
• 1 tbsp fresh thyme - chopped
• 1 small sage leaf- chopped fine
• 1 clove garlic -chopped fine
• 6 baby spinach leaves- chopped fine 
• salt/pepper to taste

Step 1: gather all ingredients. Shred chicken and set aside. Prepare rice or I make this soup when I have some leftover rice from the night before. You can also cook a small amount of orzo pasta which is shaped like rice. If you are cooking orzo just put it in the broth to cook it. Crack eggs, zest and squeeze lemon, chop garlic, herbs and spinach.

Step 2: in a medium pot add broth, water and chicken. Add chopped thyme, sage and garlic. If you are using orzo then add 1/3 cup uncooked at this stage. Cook for 10 minutes on medium heat.

Step 3: Just before serving bring broth up to a boil then turn off heat. In a small bowl whisk eggs with a fork for 10-15 seconds. Add lemon and whisk again to incorporate.

Step 4: remove 1 cup of broth from pot and slowly whisk in the hot broth to the eggs and lemon. Once all of the broth has been tempered into the eggs. Add mix to the chicken and broth and stir to combine. Do not do this when boiling or the eggs will curdle. 

Step 5: add shredded spinach or some parsley for colour and salt and pepper to taste.

Lemon and chicken soup to cure what ails ya!!