It’s winter now, as it is in Greece, a good time for a stew or a soup, such as a Lentil, or Gyros Bowl with fresh meat, rice and vegetables. Eating it during the day it gives you energy and in the evening it can help keep the body warm through the night.
An easy way to eat healthy at anytime, not just the cold and flu season, is good ole Chicken Soup. The Greeks put a spin on Jewish Penicillin, called Avgolemono.
The basic Avgolemono is Chicken broth and lemon but varies from recipe to recipe. It is serve with bread which can be dipped into the soup. And not only will it keep you warm well into the night but the soup will last in the fridge for a number of days or can be frozen.
- 1 (3 pound) whole chicken
- 1/2 cup uncooked white rice
- salt and freshly ground black pepper to taste
- 3 egg, beaten
- 2 lemons, juiced
- Rinse the chicken (don't forget to remove the bag of giblets). Place in a large pot so the chicken has room to swim, but not too much room or the broth will be watery. Cover the chicken with about 1 inch of water. Bring to a boil. Once rapidly boiling, reduce heat to low, cover the pot and simmer for 45 minutes to 1 hour.
- You can tell the chicken is done once the meat pulls from the bones easily. Transfer the chicken from the pot to a large bowl or serving plate, and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender. When the rice is done, turn off the heat.
- Initially, whisk the eggs with the lemon juice in a bowl, then add one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Now add the egg mixture into the pot, whisking briskly. You should have a creamy, cloudy looking soup. Now it's time to personalize and season to taste with additional salt, pepper or lemon juice.
- The chicken can be added directly to the soup before serving or served on the side.