Greek Chicken Soup
Chicken Soup for the Soup
Contrary to a popular book, chicken soup is not good for the soul. It may make you feel happier, but it won't help you get into heaven. Nor will chicken soup help your sore back, improve your golf game, or make the world better a better place.
However, according to Dr. Dennis Ostrem, assistant physician in chief at Kaiser, "The best thing for a cold is chicken soup." Apparently chicken soup contains compounds that block the movement of inflammation-causing white blood cells into the windpipe and seem to protect the sinus membranes. However, soup made with vegetables works best. Dr. Stephen Rennard of the University of Nebraska thinks that it may have to do with phytochemicals -- healthful elements found in plant foods.
Last night I had an urge for chicken soup. I wasn't sick and my soul seemed to be doing as well as could be expected, but it was a grey, rainy day -- not cold, but it looked cold. Great chicken soup weather.
I've been wanting to make Greek chicken soup with avgolemono sauce. I first heard of it reading an essay by John Thorne (I think) and since then have run across other references to it. In my reading it seemed to have a measure of fame as a unique take on this universal dish. Just as matzos define Jewish chicken soup, avgolemono defines this one.
So I did some research and came up with a recipe. Avgolemono is an egg and lemon sauce that is added to the soup just before serving. Lemon is a standard flavor used with chicken, but I wasn't clear on what the egg did. I found out.
As with any chicken soup, the quality depends on the quality of the stock. I used the homemade stock I keep frozen -- and now I need to make a new batch of stock.
Contrary to a popular book, chicken soup is not good for the soul. It may make you feel happier, but it won't help you get into heaven. Nor will chicken soup help your sore back, improve your golf game, or make the world better a better place.
However, according to Dr. Dennis Ostrem, assistant physician in chief at Kaiser, "The best thing for a cold is chicken soup." Apparently chicken soup contains compounds that block the movement of inflammation-causing white blood cells into the windpipe and seem to protect the sinus membranes. However, soup made with vegetables works best. Dr. Stephen Rennard of the University of Nebraska thinks that it may have to do with phytochemicals -- healthful elements found in plant foods.
Last night I had an urge for chicken soup. I wasn't sick and my soul seemed to be doing as well as could be expected, but it was a grey, rainy day -- not cold, but it looked cold. Great chicken soup weather.
I've been wanting to make Greek chicken soup with avgolemono sauce. I first heard of it reading an essay by John Thorne (I think) and since then have run across other references to it. In my reading it seemed to have a measure of fame as a unique take on this universal dish. Just as matzos define Jewish chicken soup, avgolemono defines this one.
So I did some research and came up with a recipe. Avgolemono is an egg and lemon sauce that is added to the soup just before serving. Lemon is a standard flavor used with chicken, but I wasn't clear on what the egg did. I found out.
Greek Chicken SoupThis is definitely a keeper. The avgolemono added the expected piquancy from the lemon while the egg added a luscious richness as well as producing a lovely creamy texture.
4 ea boneless chicken thighs -- cut into 1" dice
8 c chicken stock
3 ea carrots -- peeled and cut into 1/4" rounds (about a cup)
1 ea celery stalk -- cut into 1/4" lengths (about a cup)
2 tsp dried oregano
1/2 c rice
1 tbsp fresh lemon zest
salt and pepper to taste
1/4 tsp MSG
2 ea eggs
1 ea lemon -- juiced
Add oregano and salt and pepper to taste to chicken stock. Bring to a medium simmer and add diced chicken. Cook for 20 minutes -- do not boil. Remove chicken from stock and reserve.
Increase heat to a vigorous simmer. Add carrots and celery to stock and cook 10 minutes. Add rice and cook another 15 minutes. Remove from heat and allow to cool somewhat.
Beat eggs then beat in lemon juice. Gradually beat in two cups of soup liquid being careful not to overheat and curdle the eggs. (An electric mixer is a good idea.) Return soup to medium low heat and vigorously whisk in egg mixture. Continue cooking -- being careful not to boil -- until soup is somewhat thickened and creamy. Serve immediately with additional lemon.
The soup can be kept refrigerated for a day or two and then reheated gradually, again taking great care not to boil. Serves 6.
As with any chicken soup, the quality depends on the quality of the stock. I used the homemade stock I keep frozen -- and now I need to make a new batch of stock.
5 Comments:
You're making me hungry.
G.
I love everything Greek, this is one I'd be so willing to try.
MSG? That's SERIOUSLY not good for you. It increases blood sugar levels and leads to severe obesity issues. Just say no!
Anon,
Nope, MSG is a naturally occuring compound found in edible seqweed, soysauce, tomatoes, beef, anchovies, tuna, and thousands of other foods. It has no effect whatsoever on blood sugar levels or obesity. That's all nonsense.
Traditional Avgolemono is made without vegetables or chicken in the soup except for chopped onion(chicken is boiled whole, then removed and cut up to be served on the side). For a more authentic soup, use orzo (small football-shaped pasta) rather than rice. Tip: try beating a small amount of the broth into the eggs and lemon juice until the temperature is equalized, then add back into the broth to keep the eggs from curdling.
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