When I was growing up, my mom and I would often go to this restaurant called Greek Islands and I would always get a bowl of the egg-lemon-chicken soup — avgolemeno. I started making a version of it last winter and I’m pretty happy with this recipe. Some of the recipes I found called for a whole chicken, while I decided to just use a few chicken breasts. I think it makes enough of a “stock” that way and I usually have chicken breasts on hand. A whole chicken? Not so much. I also like to shred the chicken meat, rather than dice it. Whichever way you choose to do it, this is a great, winter soup for a cold night!

Or a cold day, as I am bringing some leftovers from last night to work for lunch!

Avgolemeno
3 chicken breasts, trimmed of excess fat
10 cups cold water
1 tbsp kosher salt
2 leeks, cleaned and quartered
2 carrots, peeled and quartered
2 bay leaves
2 tbsp extra-virgin olive oil
1 medium onion, diced
2/3 cup arborio rice
2 cloves garlic
1/2 cup fresh lemon juice
2 large eggs
1 tsp freshly ground pepper

In a 6 to 8-quart stockpot, combine the chicken, water, and 1 tablespoon of salt. Bring to a . . . → Read More: Avgolemeno: Greek Chicken & Rice Soup