Avglolemano Chicken Vegetable Soup

I make a lot of soup in the winter, almost one pot a week. It's a great "go to" meal when you want something warm, satisfying and quick. I'll even have a bowl for breakfast. This soup was inspired by the Greek Lemon Rice soup that is so popular at diners and Coney Island's in the Detroit area. I wanted the brightness of the lemon, the body and flavor of the egg, but not the starch of the rice. This soup is very low in carbs, and doesn't take very long at all to make.  Try it today.

Avglolemano Chicken Vegetable Soup

6 c. Chicken Broth
1 c. diced onion
1/2 c. diced celery
1/2 c. diced carrot
4 chicken thighs (bone in, skin on)
1 1/4" slice fresh ginger (optional)
1 bunch Swiss chard, sliced into 1/2" x 1 1/2" ribbons
salt and pepper to taste
2 eggs
juice of 1/2 lemon (about 2 tablespoons)

In a pot bring to a simmer the chicken broth, carrots, onion, celery, ginger and chicken. Simmer until chicken is cooked through, about 1 hour. Remove chicken and the ginger coin from pot and set aside until cool enough to handle.  Add the Swiss chard to the pot and continue to simmer. Remove the chicken from the bones and discard the skin. Chop the chicken and return to the pot. In a small bowl whisk the eggs with the lemon juice until frothy. Slowly whisk in a ladle full of hot broth to the eggs to temper them. Slowly pour the eggs into the soup, stirring all the while. Simmer for 5 minutes, adjust seasoning with salt and pepper. Enjoy.

Note:  I like to use chicken thighs because you can cook them in the stock. They add a deeper chicken flavor than breast meat. If you would prefer to use pre-cooked chicken meat, add it after the vegetables have cooked. Also, I often use a frozen mirepoix blend (onions, carrots and celery) for my soups. It makes a pot of soup just a few steps away.