Saveur recently posted a roundup of 11 chicken soup recipes from around the world. What better way to keep warm and tend to the sniffles than to brew up a big batch of chicken soup? We’re particularly fond of this simple recipe for Greek avgolemono, which requires no chicken butchery whatsoever.
8 cups chicken stock
1 cup long-grain white rice
Juice of 3 lemons
Kosher salt and freshly ground black pepper, to taste
Parsley leaves, for garnish
Bring stock to a boil in a 4-qt. saucepan over high heat. Reduce heat to medium and stir in rice; cook, partially covered and stirring occasionally, until rice is tender, about 20 minutes. Whisk eggs and juice in a bowl until frothy, add 1 cup of the simmering stock and whisk to combine; transfer back to the pot. Cook, while stirring, about 2 minutes more; season with salt and pepper and garnish with parsley.