Andrea Andersson, Avgolemono Soupa

I share a recipe for a soup that our family has prepared for generations. Among the cheapest, easiest, and most nourishing foods I know. It fed me through graduate school and my daughter for the first few years of her life. And almost every week, we put a chicken to boil to its end :)

Avgolemono Soupa

1 Chicken
6 cups of water
3/4 cups of rice or orzo
2 eggs
Juice of 2 lemons
Salt/Pepper to taste

Boil Chicken until tender. Skim off foam. Remove from pot and let cool. Skin and debone chicken. Set aside. Add rice or orzo to the ckicken broth and bring to a boil while stirring. Reduce the heat, cover, and simmer until the rice is tender, 10–⁠15 minutes. Remove from heat and keep warm.

Beat eggs and add lemon juice. Slowly add egg-lemon mixture to hot broth and continue to beat until the soup thickens. Add salt and pepper to taste. Pieces of chicken may be added to the soup.