Across the globe mommas have their own version of chicken soup that they feed to their families when sickness hits the house.  The recipes vary by culture - Asian versions may be flavored with ginger, the German version may feature spaetzle, Italian versions sometimes include little tortellini.  Growing up, the child of a Midwestern momma, our version came in a can labeled Campbell's and was made by adding one can of water and heating.  And at our house, it became the taste that hit the spot when we were sick.

So when this round of illness hit our house, I followed my mother's example and opened up a can of Sophie's favorite soup - Progresso Chicken Noodle.  After a few meals of that, I decided we needed some variety.  Or to be honest, I NEEDED some variety.  Not wanting to make another batch of homemade chicken noodle, I decided to try the Greek version of chicken noodle - Avgolemono (pronounced chik-uhn and lem-uhn soop).


It was light and creamy, the lemony flavor slightly tart but not too strong.  It was very easy to make.  I'll definitely make it again.

Print it: Avgolemono