December 12th, 2013
Greek Chicken Soup

One of my favorite things to eat when it gets cold out is this soup. I think it cures all ailments, and studies show... it does. Not to mention the addition of lots of lemon which really helps kick any illness to the curb. It's a cure-your-cold, cure-your-hangover (Greeks like to go eat this at 4 in the morning, myself included.) And cure just-about-anything soup. (A bad day?) 
One thing I change from the traditional recipe is that I like to add a finely diced potato instead of a handful of rice. For some reason, chicken and rice soup is not appealing to me, but substitute either one.

Greek Chicken Soup with Lemon
serves 6-8

For the broth:
1 free range chicken cut into 8 pieces
2 yellow onions, peeled and cut in half
2 cloves of garlic, root bottom cut off, but otherwise as is (whole, or in pieces with peel on)
2 bay leaves
1 tablespoons of whole peppercorns
Kosher salt (about 2 teaspoons, maybe more)

For the soup:
1 of the chicken breasts from the broth, shredded (add more chicken if you'd like)
1 waxy potato, peeled and diced
2 eggs beaten well
Juice of 1 and 1/2 lemons
Fresh pepper
Chili flakes

Make the broth:
Rinse the chicken and take the skin off the chicken thighs and one of the breasts (I do this so that there isn't too much fat rendered out in the soup. You definitely want some though!)
Place in a large pot and fill with just enough water so that it is barely covering the chicken.
Add the onions, garlic, bay leaves, peppercorns and salt and bring to a boil.
Simmer for an hour and a half.
Pour the broth through a strainer set over a bowl, and place the chicken aside so it cools enough to handle.
Clean out the pot you simmered everything in and pour the broth back in.
Taste for seasoning and add more salt if needed.
Add the diced potato and simmer for 5 or 6 minutes.
While to potato is boiling, shred one of the chicken breasts into small pieces. Reserve the rest of the chicken for chicken salad or whatever else. Add shredded chicken to the soup.
Turn the heat off the broth, and in a separate bowl, whisk the lemon juice into the eggs.
Taking a ladleful of broth, slowly whisk it into the lemon and egg mixture. Repeat a few times and then slowly pour, while mixing, the egg and lemon mixture into the large pot of broth.
Bring to a slow simmer once again,  just for 30 seconds or so, and your soup is ready.
Serve with chili flakes and pepper sprinkled on top.


I think...
A Greek Cloud
Happy Thanksgiving