Hello! Is everyone still in holiday hustle mode? Well, our family needed to slow down today due to both kids catching the cough of the century. They are both feeling pretty crummy and are currently fighting over who gets more blankets on the couch. It's hard to see them struggle. As a mom, I always know they aren't feeling well when they don't want to eat. For all you kids out there, know that not eating makes a mother worry. It doesn't matter if your kids are three or eighty-five years old, when we hear the dreaded "Nothing sounds good to eat," we know something bad is brewing.

At times like these, most people make a little chicken noodle soup. However, if you ask me, chicken noodle soup ranks right up there with serving a dirty sock in a bowl full of puddle water. In short, it's gross. However, years ago when I lived in Chicago, there was a tiny Greek diner just around the corner from my old studio apartment. When I wasn't feeling well, I'd pop in for a little bowl of egg lemon or Avgolemono soup. It's delicious, tart and creamy broth always brought me back to the land of the feeling better. I sware it's soup for the soul!

Today, create this damn good soup. It's pretty easy to make and even simpler to eat. I'm sharing this secret recipe perfected over the years. I hope you like it. Consider it a gift from my soul to yours.

Damn Fine Egg Lemon Soup

Serves 8

2 cups whole milk
2 tablespoons cornstarch
6 egg yolks
2.5 quarts chicken stock
1 cup orzo pasta
1/2 tablespoon salt
1/4 cup butter
1/4 cup chopped parsley
1 cup fresh lemon juice
1 tablespoon grated lemon rind

Step 1: In a large bowl, stir milk and cornstarch. Beat in egg yolks. Set aside.

Step 2: In a large heavy pot, bring the chicken stock to a boil and add orzo. Cook according to the orzo package directions. Stir frequently.

Step 3: Remove the chicken stock and orzo from heat. Slowly add the milk/egg mixture and stir continually. Add the salt. Place the pot back on low heat until it starts to thicken stirring frequently.

Step 4: Once the stock thickens slightly, remove from heat again, add butter, parsley, lemon juice, and grated lemon rind. Stir until combined. Add salt to taste.