Soups On from the Founders of Democracy!

Starting at 7 a.m., our Democratic coordinated campaign poll checkers were on the job. That meant by 8 a.m., I was on the road to deliver treats. Volunteers were happily sipping gingerbread latte and Bob's Bakery crullers and paczki (a Chicopee E-day tradition) while homemade Greek lemon chicken soup simmered away on my stove top at home.

Back at the phone bank, Democratic congressional campaign staffer Jeremiah brought in chicken and tomato pizza. Congressman Richie Neal is a big supporter of Farm to School programs. Scroll down this page link to see his picture celebrating local foods in schools. He knows first hand that fresh fruits and veggies are better for school children and that healthier GOTV eats make for happy energetic volunteers!

GREEK LEMON CHICKEN SOUP
8 cups chicken broth
1/2 cup fresh lemon juice
2 ounce shot limoncello 
1/2 cup grated carrots
1/2 cup minced celery
1/4 teaspoon fresh ground pepper
1 cup cooked orzo
1 cup diced, cooked chicken meat
Lemon zest
2 eggs
salt to taste

In a large pot, combine the chicken broth, lemon juice, carrots, celery and pepper. Bring to a boil on high, then simmer for 20 minutes.

Meanwhile, beat the eggs until light in color. Gradually add some of the hot soup to the beaten eggs, use a whisk to stir constantly. Stir the egg mixture to the soup pot with a big wooden spoon. It will look a little like eggdrop soup.

Add the limoncello, orzo and chicken. Heat through to a low boil, remove from heat. (The heat of the boiling soup removes the liquor but not the taste boost.) Ladle hot soup into bowls and garnish with lemon zest.