Egg-and-lemon-thickened chicken soup is the iconic, typically Greek variation on a much-loved, comforting, winter soup.
It is the traditional one-pot Christmas dish on Rhodes and other Dodecanese islands. Christmas in the Greek islands is not the big feast celebrated in the United States or northern Europe: Easter and the Virgin Mary’s Assumption (August 15) are the important island festivals.
The addition of ginger and a piece of lemon peel is my twist on the basic recipe I got from my mother. I think their flavor and aroma deepens the broth’s taste. I prefer making the soup lighter, with vermicelli instead of rice, or even plain — just the broth and pieces of chicken. In that case you may want to add one more egg if you want to make it thicker, creamier.
Sometimes instead of chicken meat, meatballs such as the Scallion Meatballs, are cooked in a chicken or meat avgolemono soup.
Until the late 1960s, chicken was considered a great delicacy on the islands. It was the most expensive of all meats and, except for important feasts, it was usually reserved for children and the sick as the lighter of all meats. The free-range chickens or capons of Greece need a long time to cook, and even then, their flesh can sometimes be tough and stringy. But they make the most delicious soup or youvetsi.
Instead of chicken you can make the soup with de-fatted broth from beef bones or make an exquisite fish soup (psarosoupa) boiling down fish heads, bones, and small fish. I try to always have various homemade stocks in my freezer so that I can make not just soups, but flavor risotto and all kinds of sauces.
Makes 6 to 8 servings as a first course, about 4 to 5 as a main course
