OMG! I am so excited! I discovered that it is really easy to make one of my all time favorite soups: Egg Lemon Chicken, or, as the Greeks like to say, Kotosoupa Avgholemono.
Decades ago, when I worked in downtown Boston, I used to get an incredibly delicious avgholemono at Sultan’s Kitchen on Broad Street. They are apparently still serving up delicious and delightful Turkish cuisine, so if you’re in the area make plans to stop by with your stomach appropriately empty.
The other night I visited Ornery Bastard and clicked through to a site he had learned about, SuperCook, a website where you can type in ingredients you have on hand and it will give you a bunch of suggested recipes. One of the results that piqued my interest was avgholemono but the recipe was a little fussier than I was willing to deal with. My taste buds refused to take that for an answer, so I did some further searching of the interwebs for an easy but honest-to-god recipe for this delicious soup and I found just what I was looking for.
Basically, you need four things:
- Chicken broth/stock
- Rice (uncooked)
- Lemon juice
If you have some cooked chicken on hand, that’s all to the good as well, but not essential.
I looked at a bunch of recipes and pretty much they all agree on the proportions. Two cups of broth/stock to two tablespoons of rice, one egg and the equivalent of the juice of one lemon (or more, to taste).
I brought one can of chicken broth to a boil in a medium pot, then added approximately 1/4 cup long-grain rice, letting that simmer for 20 minutes. There should be enough liquid so that not all the liquid is absorbed by the rice in the cooking.
Break your egg into a bowl and beat it good, then add your lemon juice to that. Once the rice is cooked, slowly whisk the liquid from the rice into the egg/lemon. If you add the hot liquid too fast, it will screw up the eggs and make it icky, so be sure to add the hot liquid slowly. And by “slowly” I mean as in don’t just dump it all in at once, but it doesn’t mean glacially.
Once you’ve got the liquid whisked into the egg/lemon, go ahead and dump in the rice, grab a spoon and enjoy!
If you have some cooked chicken laying around, you can shred it and add that to your soup. A good quality pita bread makes a good accompaniment. The avgholomeno at Sultan’s Kitchen was so thick that I would scoop it into my mouth with torn off pieces of pita instead of using a spoon. Mmmmmm!