There’s an old Ladino saying —“Los huseos vinieron a su lugar, “which translates to “my bones fell back into place.” That’s how this soup made me feel.
My husband’s maternal grandmother emigrated to America from the Greek island of Rhodes over a century ago. She brought all her Sephardic and Greek culinary traditions with her, so it makes sense that Neil loves a squeeze of lemon in chicken soup.
The first step in avgolemono is to simmer a whole chicken with aromatics to make the broth. For a special Sephardic touch, I improvised by adding saffron, which really added a warm earthy flavor and a golden tinge. The cooked chicken is removed from the pot, deboned and shredded, then added back into the soup just before serving.
The final step in making the avgolemono is to beat fresh eggs with lots of lemon juice. When the mixture is a pale yellow and thrillingly frothy, you fold it into the soup, transforming the broth into a velvety, creamy delight.
My version of avgolemono is a truly delicious soup that combines my mother’s chicken and rice recipe with the Greek touch of fresh creamy citrus flavor. So delicious and hearty!
🧿🍋Rachel
#chickensoup #chickensoupforthesoul #avagolemono
Recipe Link
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