This quick, easy version of Greek Avgolemono — lemon soup — is great when you're in the mood for chicken soup but are tired of the noodle standby. Try pairing this with a bright and citrusy pinot grigio and serve this either with some warm, crusty bread, or as a prelude to a veritable Greek feast.
5 cups chicken broth, preferably homemade
2/3 cup long-grain rice
2 large eggs
3 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest
1 large chicken breast, cut into small dice
Salt and pepper, to taste
2 tablespoons fresh Greek oregano or parsley, chopped, for garnish
In a large stock pot, bring the chicken broth to a boil. Add the rice, cover, and cook for 10–15 minutes, or until grains are tender. Once the rice is cooked, remove from heat and set aside.
In a bowl, beat the eggs until thick, then whisk in lemon juice and zest. Gradually add in a 1/2 cup of the hot broth from the pot, whisking constantly, in order to temper the egg mixture. Add in another 1/2 cup of broth, whisking again, then repeat with another 1/2 cup.
Pour the mixture back into the stock pot with the chicken broth and reheat over low heat. Add in the diced chicken, and cook for 8 to 10 minutes, stirring constantly until the chicken is cooked through and the soup has thickened. Add salt and pepper to taste.
To serve, garnish with oregano or parsley
Cooking time: 30 to 40 minutes
Wine pairing recommendation: Try the soup with a glass of dry white like the 2009 Gaetano D'Aquino Pinot Grigio. This great-value light bodied Italian white has a nice, mellow acidity with notes of fresh-cut grass and green apple.