Last week I was sick, and while stopping at the grocery store for some fresh deli chicken soup, I remembered something I haven't had since I was a kid - that my grandmother and mother would often temper an egg into chicken soup. This would make it creamier without actually using heavy cream.Doing a little googling, I found a Greek recipe that uses tempered eggs and lemon in a chicken stock based soup - which makes sense to me, since my grandmother and mother are from Turkey and there are a lot of Greeks in Turkey too. And the rice instead of noodle in the recipe makes me finally understand why grandma would sometimes make the soup with rice - which my sister and I always found so strange. We ended up with an Americanized/hybrid version, where if we were sick we'd usually ask for "chicken Noodle soup" and then specify with or without egg. I'm not sure if they would add lemon, I'll have to ask my mom.Anyway, I'm just wondering if anyone else has ever had this type of soup?http://www.favoritefreezerfoods.com/avgolemono-soup-recipe.h...
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