Avgolemono soup

I recently had oral surgery so I'm on a diet of soft foods. After getting sick of apple sauce, jello and mashed potatoes, I had to do something that tasted like real food. Enter one of my favorite soups that I don't make nearly often enough - Avgolemono, a creamy concoction of egg, lemon, and chicken. I got the base of my recipe from the recipe on The View from Great Island - here's what their version looks like.

© theviewfromgreatisland.com

My photo wasn't quite as pretty because I was too hungry to stop and take photos but it was absolutely delicious.

I tweaked the recipe a little to suit my own needs - I cooked the rice right in the soup, even letting it get overcooked slightly since I was looking for a soft and easy to eat meal. I added a bay leaf to the broth while everything was simmering and removed it before adding the eggs. I also added the zest from one lemon - that added an extra boost of lemon flavor - plus it let me use one of my favorite kitchen toys - my lemon zester. I mean really, how gorgeous are these curls of zest? 

I can't recommend this soup enough - it was so quick to make, and I enjoyed it so much that I ate the leftovers this morning for breakfast. Once I'm completely recovered from surgery and up to chewing again, I can see pairing this with a Greek salad to make a very enjoyable and well rounded meal.