My area is sorely lacking in Greek restaurants, but we do have a wonderful Greek Festival every year, and they have a lovely roasted chicken with lemon and rosemary on the menu that is a once a year treat. But about a year ago, a restaurant opened up (you may have one in your town too) that serves a Greek lemon and rice soup with the same sunny flavors. It is the reason I go there, and the soup I always want when I am feeling puny. But nobody brings me soup when I’m sick, so I decided I better learn to make it myself.

And this is completely from scratch. I start with plump chicken breasts to make a stock flavored with lemon and herbs, then I pull the tender white meat from the bones. The finished soup has a healthy dose of lemon juice for zing and soft, comforting rice. I love this soup and my family does too. I’m not saying I’ll never have it at that café again, but I think I’ve hit the nail on the head – and maybe improved it! I also have it on my list to try this with dill instead of rosemary and oregano; I’ll let you know how it turns out.

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