Chicken, Lemon, Egg and Spring Vegetable Soup

This is simply a take on Greek Avgolemono Soup and it is a deeply comforting dish on a cool spring night. The chicken stock and eggs make it rich and satisfying while the lemon and veggies brighten it all up.

Ingredients (makes 3-4 bowls):

4 cups chicken stock (I’m using the good quality, salted box o’ stock)

1 cup cooked chicken breast, shredded

2 eggs

¼ cup half and half or milk (I’m using fat free half and half)

1 cup fresh asparagus, cut into bite sized pieces

1 cup fresh peas

1 handful of fresh baby spinach leaves, torn into pieces

2-3 Tablespoons lemon juice (start with 2 and taste—I like more, so I use all 3 TB)

½ cup grated parmesan

Salt and pepper to taste

Maybe some chopped fresh chives or parsley to garnish

Directions: Heat the stock to a boil in a sauce pan. Lower the heat to medium and add the chicken breast.

While the stock is heating up, whisk the eggs with the half and half and set aside.

Add the asparagus to the chicken stock and cook for about 3 minutes. Then add the peas and spinach and slowly whisk the egg mixture into the soup. Cook for 2-3 minutes, stirring constantly. Remove from heat and whisk in the lemon juice and parmesan. Taste and add salt/pepper if you like and then ladle into big bowls, garnish if you want and serve.