Friday, August 31, 2012
Mock Ovgo-Lemono (Greek Lemon Chicken Rice Soup)
When I moved from the city of Chicago to the far northwest suburbs there were many things I was happy to leave behind: traffic, lack of parking, dirt, lack of nature. One of the things I still miss, decades later are the wonderful Greek restaurants. You can occasionally find one or two Greek items on the menu out here, but I miss those little mom-and-pop places with the amazing food. One of our family favorites is Ovgo-Lemono, a thick, creamy egg chicken lemon rice soup.
I really missed it. The authentic way to make it involves raw chicken, cooked rice and many egg yolks. So I figured out how to make a knockoff that's foolproof, easy and pretty close to the taste and textures of the real deal.
Just three ingredients (four, if I ever remember to add oregano), one pot, less than 10 minutes.
Dump undiluted Cream of Chicken and Chicken with Rice soups (and a pinch of oregano) in a saucepan and whisk to combine.
Heat to a simmer and add lemon juice from a bottle. Stir. Serve. Yum.
Greek Lemon Rice Soup