Greek-Style Chicken Soup

How to prepare greek-style chicken soup

1. Wash the chicken well, cut into large pieces, and put to boil in a pot with 2.5L cold water and the peppercorns. Cut the vegetables (except 1 carrot) into large pieces and add them to boil with the chicken. Add 1 teaspoon salt. Boil over medium heat, skimming foam occasionally. After no more foam forms, continue boiling with the lid on. This takes about 1 hour for a free-range chicken or less for store-bought.
2. When the meat is well cooked, strain the broth. Remove the chicken meat from the bones and shred it.
3. Separately, boil the rice in plenty of salted water according to the package instructions.
4. In a pot, saute the remaining grated carrot in 3 tablespoons of oil. After it softens a bit, add the strained broth and the shredded meat. Turn the heat to low so the soup no longer boils.
6. In a large bowl, beat the egg yolks well with the milk, then add the sour cream. Add 5-6 ladles of hot soup to this mixture one at a time, whisking after each ladle so the mixture does not curdle. Pour everything into the soup pot slowly, stirring constantly.
7. Add the cooked and drained rice. Add the lemon juice (start with juice from half a lemon and then check if you need more; to my taste I added all the juice - I like it tangy). Check for salt and add more if needed - I added another teaspoon. Leave on low heat for another 10 minutes so the soup thickens (from the egg yolks), then turn off the heat and sprinkle with chopped dill or parsley.

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