"It is probable that the lemon is the most valuable of the fruit for preserving health."
~ Maud Grieve from A MODERN HERBAL
Crazy 'bout lemons? The unique Meyer Lemon, favorite of chefs, softens the tartness of lemon with a hint of tangerine. Join the 'Meyer Lemon' craze ~
GREEK LEMON CHICKEN SOUP
~ The best known of all Greek soups, SOUPA AVGOLEMONO, does not contain chicken, vegetables or wine that add a hearty flavor to this rich, tangy soup.
8-10 cups organic chicken broth (better yet- homemade)
1 large chopped onion
3 chopped celery stalk plus leaves
2 chopped carrots
1 cup Arborio rice
1 1/2 lbs. boneless bite-size chicken pieces (breast and/or thighs)
freshly ground black pepper
lemon pepper to taste
4-6 Tbsp. freshly chopped parsley
1 cup white wine
3 large organic eggs
juice of 4 lemons
chopped fresh dill
- In large stockpot, add broth, onion, celery & carrots. Bring to boil. Add rice, reduce heat and simmer uncovered about 20-30 minutes, until tender.
- Add chicken, wine, and seasonings. Cook 10 minutes until chicken is tender. Add parsley.
- Beat together eggs and lemon juice. Gradually whisk 1 cup of hot broth into eggs (making them less likely to curdle). Add egg mixture to soup, whisking constantly. Simmer 3 minutes or until soup has thickened slightly but do not let it boil.
- Adjust seasonings and ladle into bowls. Garnish with chopped fresh dill.