It's All Greek To Me!

My sister, Glenna, taking a bloodpressure. She tells him, "you need some chicken soup". She graduates from nursing school in May. :) :)


My mom made this uber-fabulous soup called Greek Lemon Chicken Soup. I craved it all day today. She used to teach cooking skills to my clients..and this recipe is the one they loved the most. True comfort food. I'd make a Greek Salad to go with it...and maybe have some kalamata olive bread too. I could call my sister Glenna and see if she'd fly out and make dolmathes with me again! She married a Greek...but that's a whole 'nother story.

Greek Lemon Chicken Soup...from Family Cooking, Tolliver Style

12 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup chopped celery
1/2 cup chopped onion
6 TBLSPOONS of chicken soup base

Freshly ground white pepper
3/4 cup of butter
1/2 cup all-purpose flour
8 eggs yolks at ROOM TEMP
1 and 1/2 cups cooked long grain rice
3 cups diced chicken
8-10 lemon slices

Combine broth, lemon juice, carrots, celery, onions, soup base, and pepper into dutch oven (big heavy pot) and bring to a boil over high heat. Reduce heat, cover and summer until tender. Blend butter and flour in a shallow bowl until smooth. Scrape butter mixture into hot soup a little at a time, stirring well after each addition. After all the mixture has been carefully stirred in, let it simmer for 10 minutes..stirring frequently. Meanwhile, have your "sous chef" beat the egg yolks (electric mixer would be good) until light and lemon colored. Reduce speed of mixer and gradually add in some of the hot soup...this is called "tempering"..so the eggs don't become scrambled when adding to the soup. Then add the yolk-soup mixture back into the pot...keep stirring for a minute. Next, add the rice and chicken. Ladle into large bowls and garnish with lemon slices. Serves 8-10.

Delicious!! You could use angel hair pasta instead of rice...if you just gotta have that pasta.