Creamy Greek Chicken Soup

Just made this yummy twist on a traditional chicken noodle soup.  It's a good option for those who need to avoid dairy since the eggs give it a creamy taste.  But make sure to follow instructions on how to incorporate the eggs so you have creamy soup and not scrambled eggs!  As usual, I made a few changes, and the recipe comes from this fun book I checked out from the library, so I'll leave my version of the recipe here for future reference!

2 Tbsp olive oil
1 cup roughly chopped carrots
1/2 cup chopped onion
salt and pepper to taste
4 cups chicken broth (add more if you go heavy on the rice)
2 eggs
2 Tbsp fresh lemon juice
handful of fresh dill, chopped, or 1 tsp dried dill
*1-2 cups cooked chicken 
*1-2 cups cooked rice

In a large saucepan over medium heat, heat the olive oil. Add the carrots and onions, season with salt and pepper, and saute about 2 minutes, until carrots are slightly softened. Add the chicken broth and bring to a boil.  If using dried dill, add this also.

In a medium heat-proof bowl, whisk together the eggs and lemon juice until smooth. Slowly ladle about ½ cup of the hot broth into the egg-and-lemon mixture, whisking to combine.

Remove the simmering broth from heat (very important).

Very slowly, drizzle the heat eggy mixture back into the pot, whisking constantly for 2 full minutes. Add salt and pepper, fresh dill (if using), chicken, rice and serve.

*If using leftover chicken and/or rice, make sure to reheat so when you add to the soup in the final step, it doesn't bring down the temperature of the soup too much.  I mixed my rice and chicken together with a little chicken broth and reheated it all in the microwave before adding it to the soup pot.

Oatmeal Buttermilk Muffins

These are a pretty basic muffin, but still very good and would pair nicely with any sort of jam or butter you wanted to spread.  I made several changes to the recipe and didn't want to forget what I did, so here is my version from the original recipe found in The Wycliffe International Cookbook.


1 cup sour milk (buttermilk)
1 cup old-fashioned oats
2 eggs, lightly beaten
1/3 cup oil
1 cup flour
1/4 cup brown sugar
3/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp baking spice (or just plain cinnamon)

In a large bowl, combine oats and buttermilk.  Cover and let soak for one hour.

Preheat oven to 400.

Add eggs and oil to the oat mixture and stir until well mixed.  Add flour, brown sugar, salt, baking powder, baking soda, and spice and stir just until everything is moist.

Fill prepared muffin tin.  Bake for 17-20 minutes.  Tops should be lightly brown.  Enjoy!