Since I am suggesting soups for busy families this fall I wanted to share this recipe from my book, Real Food for Real People (Amazon). It’s great for little kids because it is creamy and white. An irresistible combination for the picky eater and it is absolutely comfort food for the rest of us. Paired with a Greek Salad and you are golden.
I used to love this tiny Mediterranean restaurant in the Filmore in San Francisco called La Mediterranee or simply, “La Med “. I would go there with anyone who would go with me, any day of the week. Of course, when it finally dawned on me to take my kids there I found that the apple (luckily) doesn’t fall far from the tree, and they especially went insane over the lemon chicken soup called Avgolemeno, meaning lemon and egg. This recipe is not quite as complicated as the one that they make (they puree the rice), but it is super easy and absolutely delicious.
6 cups chicken stock
1/2 cup dry orzo pasta
2 cups cooked chicken, cubed or torn into small pieces
juice of 2 lemons
salt and pepper to taste
Bring stock to a simmer in a heavy pan. Add orzo and chicken pieces. Simmer over medium heat for 8-10 minutes or until orzo is al dente cooked, but not mushy. Turn off heat and let cool 2-3 minutes.
While orzo is cooking, lightly beat together eggs and lemon juice in a medium bowl. Once the orzo is cooked, warm the egg mixture by slowly adding 2 ladles of stock to the bowl, whisking continuously. Slowly pour warmed egg mixture into the soup pot, stirring constantly until completely combined. The soup will thicken further as it cools. Add salt and pepper to taste.