Cian Coey

 

Cian Coey is a gifted singer and actress whose talent has been featured in numerous bands and musicals.  She has starred in the musicals Annie Get Your Gun, South Pacific, Saturday Night Fever, We Will Rock You, and Rent and she sings lead vocals for Doc's Angels, Brazen, The Hipsters, and Meat Loaf's Rocktellz and Cocktails.  Cian is also a supporter of charity: water and anti-hunger causes and kindly shared one of her favorite family recipes.


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"Mrs Lem's Greek Lemon Soup (as inspired by Steve Lem and The Greek Company Orchestra)"

"Avgolemono Soup"

My variation of Greek Lemon soup

Prep Time: 20 minutes

Cook Time: 10 minutes  

Ready In: 30 minutes  

Yields: 10 servings  

INGREDIENTS:  

5 cans low sodium chicken broth  

1 can Cream of chicken soup   

1 1/2 cups water (more water may be added if you like a thinner consistency) 

1 T Chicken Soup Base 

1 t minced garlic 

1/2 cup white cooking wine (or regular white wine) with 1 t lemon juice 

1/2 cup orzo  

1/4 cup chopped fresh cilantro  

1 t chopped fresh dill (or 1/4 t dill weed)  

Dash Greek Seasoning 

1 cup cooked, diced chicken  

3 eggs  

Juice of 2 lemons  

Sea Salt, Ground Black Pepper or white pepper to taste ( normally use very little or no salt as there seems to be enough in the soup base.) 

DIRECTIONS:  

Bring stock, water, soup base, cream of chicken soup, water, cooking wine (with lemon or regular wine with 1 t lemon juice) and garlic to boil in large pan. Add orzo, cilantro, dill, seasoning, and cooked diced chicken and cook 5 minutes or until orzo is soft.  Beat the eggs until frothy (very easy with an immersion blender). Then add the lemon juice and 1 T cold water. Slowly stir in a ladle full of hot chicken stock into the egg mixture, then add one or two more. Return this mixture to the pan, off the heat and stir well.  Season with the sea salt and pepper (could also use No-Salt seasoning) and serve at once, or refrigerate.  Do not let the soup boil once the eggs have been added or it will curdle.  

FOOTNOTES:  
This is better fresh, but I have frozen it for lunches.

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Thanks to Cian and her mom for sharing their recipe.  If you enjoy their recipe, please volunteer your time and contribute to your local food pantry.


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