Tuesday, July 21, 2015

Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

Dy's Greek Lemon Chicken Soup


Lemon and chicken go together!  I often stuff a roast chicken with lemons, and also cook chicken with lemon pepper seasoning.  

For chicken soup, in addition to old-fashioned chicken soup, I've learned to enjoy Greek Lemon Chicken Soup two ways.  My way, and my sister Dyanne's way.


Mine offers a clearer broth with ribbons of cooked egg, while hers has a creamier, thicker taste and texture.


Either way, both are terrific.  Sometimes I combine the two, leaving out the spinach in mine but adding shredded carrots, or adding less eggs to her version.  It depends on what I have on hand. 


Both versions make about 2-1/2 quarts (10 cups). But to be truthful, I really do like her version the best!


Greek Lemon Chicken Soup
6 boneless skinless cooked chicken breasts, diced or shredded, about 3 - 4 cups
1 medium onion, diced
1 cup fresh spinach
6 cups chicken stock
2 Tabs. grated lemon rind
1/2 cup uncooked rice
4-6 Tab. lemon juice
1 tsp. kosher salt
1 tsp. ground pepper
1 Tab. chopped fresh mint, basil or thyme ( 1 tsp. of using dry herbs)
2 beaten eggs. (optional)
Garnish with parsley, thyme or chives

Add all ingredients bring to boil then turn down & simmer covered until rice is done, about 30-40 minutes. When done, slowly drizzle beaten eggs into hot soup, while stirring with a large spoon. Rice can be cooked ahead of time, (cup and a half of cooked rice) and added to soup near end of simmering time.


Dy's Greek Lemon Chicken Soup
8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 Tabs. chicken soup base
1/4 teaspoon ground white pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
3 - 4 cups diced, cooked chicken meat
lemon slices for garnish, optional
8 egg yolks
Garnish with parsley, thyme or chives

In a large pot, combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil and simmer 20 minutes. Blend butter and flour. Gradually add it to soup mixture. Simmer for 10 minutes, stirring frequently.

Meanwhile, beat egg yolks until smooth and light in color. Temper eggs by slowly adding and stirring some of the hot soup to the egg yolk. Return egg mixture to soup pot and heat through. Add the rice and chicken.

Estimated cost: $5.00 or less; .50 cents a serving or less.
Entered in Food of the Month Club: Soups: #12 http://www.lacocinadeleslie.com/2013/01/january-food-of-the-month-club-soup-linky.html