Cold winter months, bone-chilling rainy days, and work weeks so long that they make you feel beaten down, are all made better with a nice bowl of comfort. In many families, that often means chicken noodle soup, and although we would never dispute the claim this popular soup can cure many ills, we would like to add another option to the mix. This trahana soup with chicken was the chicken noodle soup of our childhoods; the meal we were presented with when under the weather, stressed from school or just needing a quick way to be nourished and satisfied.
Some days we wish we could serve our families cold cereal for supper…maybe with a banana and spoonfuls of peanut butter on the side, to have the whole thing feel more balanced. Ugh…who are we kidding! Frankly, some days, this is exactly what we do, and we refuse to be ashamed! We will not deny it! Unless our mother calls, in which case we will tell her that we are having roasted chicken and potatoes, or makaronia with kima .
So here’s a recipe you will either love, or hate; we don’t think there is any in-between (although we suppose you can also love to hate it). Trahana is an ancient food, whose origins are somewhat disputed; some argue that it originated in Greece, while others claim that Turkey or Persia introduced trahana to the world. Regardless of who ate it first, today trahana is eaten in many Mediterranean and Middle Eastern countries. In fact, many consider trahana to be the traditional soup of Cyprus. Versions of this meal are also very popular in Crete (where it is called xinohondros). Our parents are neither Cypriot nor Cretan, and still we were subjected to served this soup often growing up.