Symbolizing Jesus’ sacrifice, red-dyed eggs are an Eastern Orthodox tradition.
“THE GREEKS DO THINGS A LITTLE DIFFERENTLY,” says Auburn, Alabama, restaurant owner Lisa van der Reijden. As opposed to having lunch after church, which is typical for many Americans who celebrate Easter, her family’s meal was enjoyed much later. After the midnight Greek Orthodox service, they would gather to break their fast. “Everyone was tired, but there was always excitement when we walked through the door, well past 2 a.m., knowing that my mother would have this soup waiting for us,” she says. “We’d all sit down together, sleep-deprived and hungry yet filled with joy from the service. The stories and laughter flowed as she somehow kept bringing us bowl after bowl of soup—a miracle in itself.”
SERVES 6
2 Tbsp. olive oil
1 cup chopped yellow onion (from 1 onion)
1 cup chopped carrots (from 2 peeled carrots)
1 cup chopped celery (from 2 stalks)
1/2 tsp. kosher salt, divided
6 cups chicken broth (such as Swanson)
1/2 cup uncooked long-grain white rice, rinsed
2 large eggs
5 Tbsp. fresh lemon juice (from 2 lemons)
2 1/2 cups shredded rotisserie chicken (from 1 chicken)
2 Tbsp. fresh dill fronds
1/2 tsp. black pepper
Lemon wedges (optional)
1. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium. Add onion, carrots, celery, and 1/4 teaspoon of the salt; cover and cook, stirring occasionally, until softened, 8 to 10 minutes.
2. Stir in chicken broth and rice; bring mixture to a boil over medium-high. Reduce heat to medium; simmer, uncovered and undisturbed, until rice is almost tender, about 10 minutes.
3. Whisk together eggs and lemon juice in a bowl until frothy. Gradually stir 1 cup of hot broth from Dutch oven into egg mixture. Whisking vigorously, gradually add 1 cup additional hot broth to egg mixture, taking care not to add it too quickly to avoid scrambling the eggs.
4. Whisk egg mixture into Dutch oven; stir in chicken and remaining 1/4 teaspoon salt. Remove from heat, and stir until warmed through, about 2 minutes.
5. Ladle soup into bowls. Top evenly with fresh dill and black pepper, and serve with lemon wedges, if desired.
RECIPE: LISA VAN DER REIJDEN; FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CHRISTINE KEELYby JOSH MILLER photographby VICTOR PROTASIO
