It’s the ultimate soup for when the weather is cold, or if you have a viral cold.

Everything about this creamy, but without cream, soup is like home-cooking and comfort.

When I was younger, I would go with my grandparents to a Greek restaurant called Phoenix at Cumberland and Lawrence. My favorite thing there was their avgolemono soup and sometimes I would eat my and my grandma’s.

Phoenix has since closed. The closest second that I’ve found to Phoenix was the avgolemono soup at Artopolis in Greektown. But at the price of $4.50 a cup, and then tax and tip (not to mention having to leave my house), I decided to embark on a journey to make my own.

I’ve tried a couple recipes and tweaked them to my liking. This is the one that worked best. It does yield A LOT of soup. It freezes well through. When it’s frozen, it can easily be transported to a sick friend’s house. I recently left my frozen leftover’s on Cara and Ted’s door step. Bringing sick people things is fun, but I don’t even touch their door handle to risk catching their cooties.

What You’ll Need:

• 1 tbsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 rib of celery, diced
• 2 tbs minced garlic
• 6-8 cups chicken broth or chicken bone broth
• 1/2 cup rice
• 3 eggs, lightly beaten
• 2 cups cooked chicken
• 2 lemons, juice and zest
• salt to taste
• fresh parsley (optional)

Let’s Get Cooking:

1. Heat the oil in a large soup pot.
2. Add onions and garlic and cook until they are clear-ish, about 3 minutes.
3. Add the celery and carrot and cook another 2 minutes.
4. Add in chicken broth and rice and bring to a boil.
5. Reduce it to a simmer until the rice is cooked, about 15 minutes.
6. Gently, whisk the eggs in a small bowl on the side.
7. Slowly add about a cup (a little bit at a time) to the eggs in the bowl while continuously whisking.
8. Some recipes I read said that their yaya’s would kiss the air so that the egg would slowly blend and not scramble. This is an optional step. Kissing air is kinda weird. You can kiss me instead if we ever meet IRL.
9. Slowly add the egg-broth mixture back into the soup pot (this shit is still really hot, you don’t want to splash yourself, now).
10.  Add the chicken, lemon juice, and zest into the soup pot. Keep on the heat for about 2-3 minutes until the chicken is warm.
11. Garnish with parsely and serve. Enjoy!