The cure all for when Greeks are sick (or just plain hungry, to be honest)? Chicken avgolemono (Greek for “egg and lemon”) soup. This dish is so easy to prepare and requires very few ingredients making it a Mediterranean diet staple. Here’s how you whip it up…
1 whole organic chicken (skin removed)
1/2 cup rice
Salt & pepper to taste
In a large pot, add whole chicken and cover with water. Boil for 1 hour. Once chicken is cooked, add rice. Keep heat on low for half an hour. Now it’s time to make the piece de resistance — the avgolemono.
In a small mixing bowl whisk 1 egg along with 1 tablespoon of water. Using a ladle, take a spoonful of the soup and start pouring it into the egg (tiny drops at a time) while stirring vigorously and constantly. Continue until you add at least half of the soup into the eggs, and then transfer back to the chicken and rice pot.
Stir in the fresh lemon juice and serve!