When Mr. Scrumptious and I first got married, he told me about his wonderful childhood friend whose parents were Greek. Every Sunday afternoon their family would have a delicious soup and Mr. Scrumptious loved it so much he'd magically appear at their home Sunday evening around dinner time. He described it as a very basic soup with leftover roasted chicken, rice, broth and lemon with a few light spices. He explained its simple delicacy and creaminess. I did a little research and a little improvisation and seem to have re-captured that soup perfectly in my own recipe. According to him, it's just as he remembers and every once in a while (although not every Sunday) the craving hits. Here is my "Greek Chicken and Lemon Soup".
4 cups chicken stock (homemade if possible)
2 T. fresh lemon juice
¼ tsp. lemon zest
½ cup rice already cooked
½ cup cooked chicken, left-over roasted chicken is best
4 large separated egg yolks – slightly beaten
Black pepper, freshly ground to taste
Nutmeg, freshly ground to taste
1. Separate the egg yolks from the whites and put in a small dish. Whisk gently or beat with a fork. Cut the leftover chicken into small pieces.
2. Heat stock in 2qt. saucepan until steaming. Homemade chicken stock is best but if you don't have it, make sure to use fresh stock or broth. (Do NOT use bouillon or mixes.) Stir in the lemon juice and zest. Add the rice and chicken and heat.
3. Whisk ¼ cup of stock into the egg yolks to temper then quickly whisk mixture back into the stock on the stove. Heat gently, stirring occasionally, until steaming, about 2-3 minutes.
4. Pour into serving bowls and sprinkle with pepper and nutmeg if desired. I added parsley here for the photos but I don't usually include it in the recipe.
Enjoy this one on a cold winter's day, or when you're feeling under the weather for maximum delight! If anyone out there is Greek, I'd like to know how close my version is to an authentic recipe.