Kathi Williams
Once upon a time, in my pre-island life, I worked in the Fisher Building in downtown Detroit. Not only a great hockey town, the city is home to some excellent international cuisine. One of the best things about lunch in the building was a little deli-type place downstairs that rotated a variety of soups daily and served them up by order at the counter, reminiscent of a certain episode of Seinfeld. I’m not sure if this is where I first experienced the lemony deliciousness of avgolemono, or if the lemon chicken soup I remember came from one of the nearby Greektown restaurants, but this bright flavor combination always brings back memories of that place and those days. Here’s a light and easy crockpot version of the Greek restaurant classic that I found while searching for new ways to use the many lemons harvested from the tree in my backyard.
Ingredients:
1 lb. bone-in skinless chicken breast
1 medium yellow onion, chopped
1 large stalk celery, chopped
1 clove garlic, minced
½ c. orzo, uncooked (to make gluten-free, use white rice)
4 c. low sodium chicken stock
2 c. water
¼ c. fresh lemon juice
2 eggs (add an additional egg for richer soup)
salt and pepper, to taste
Preparation:
Season chicken with salt and pepper. Place chicken, onion, celery, garlic, orzo, stock, water, 1 Tbsp. kosher salt, and ½ tsp. pepper in slow cooker. Cook about 3 hours on high, or 4-5 hours on low. When chicken is done, remove it from slow cooker and allow to cool slightly, then shred meat and discard bones. Add shredded chicken back to slow cooker. In a medium bowl, beat eggs lightly. Whisk in lemon juice until combined. Pour approximately a cup of hot soup broth into a measuring cup, and add a few drops at a time to the egg-lemon mixture, whisking constantly to temper the eggs. Continue adding hot broth in a slow, steady stream while whisking continuously. After all stock has been added, add egg-lemon mixture to soup in crockpot and stir to combine. Season with salt and pepper to taste. Serve with a loaf of crusty bread.
TIDBIT
My Oh Meyers
More seasonal than “regular” (Eureka or Lisbon) lemons, Meyer lemons, are a much sweeter winter citrus generally available from December to May. A cross between a regular lemon and mandarin orange, Meyers lemons were first introduced to the United States from China in the early 20th century by Frank Meyer (for whom they are named). Meyer lemons are less acidic and lack the sour tang of regular lemons. Their sweetness is perfect to encourage garnishing with slices or adding raw segments to dishes and desserts. Their aromatic rinds have a more complex, delicious spicy scent that lingers as well. Try some while they’re in season!
