(Greek Chicken Soup with egg and lemon)
THIS, even my basic-food loving hubby likes. And I loooove it.
It's simple and easy and absolutely wonderful when you're sick or on a cold crisp day. It perfumes the house and is lovely with nice bread. And you can make it with leftovers.
1 3 pound chicken, cooked. (I buy the ready-cooked ones at the deli.)
1 box chicken broth
2 tablespoons olive oil
1 onion, chopped fine
1 large garlic clove, smooshed and chopped
2 bay leaves
2 medium carrots, cleaned and chopped into soup size bits
1 cup mushrooms, sliced
2/3 cup rice
2/3 cup water
2 large eggs
juice of one lemon (1/2 cup)
Heat oil in pot and add onion, carrots, mushrooms, and garlic, cooking until onions are clear. Pour in stock and bay leaves. Take chicken off the bone and chop coarsely, adding to broth and cooking over medium heat until carrots are tender. Add rice and water, cook until rice is done. (I've even used Minute Rice with this in a pinch - it's still yummy) In a bowl, beat eggs, add lemon juice. Dip about 2 cups of broth out and add to egg mixture, beating with fork constantly. (Or else you'll get Egg Foo Young.) Pour the tempered egg mixture into the pot and stir well. Season with salt and pepper at the table - you may find you don't need it at all.
It re-heats nicely.