Greek-Style Lemon Chicken Soup
Chicken Eggs Greek Soups and Stews
When I receive a farm-raised chicken from my grandmother, I invariably prepare a good soup following this recipe, and then transform it as the mood strikes into various soups and stews. Yesterday it was time for a refined, delicate soup with lemon fragrance, inspired by Greek cuisine. It's a soup I recommend for an elegant meal.
Ingredients
1.5L chicken broth
80g rice
2 eggs
1 large juicy lemon
salt, black pepper
How to prepare greek-style lemon chicken soup
- Prepare chicken soup following this recipe (up to and including step 4). I didn't use a whole chicken, just a chicken carcass with feet, head, neck and two thighs.
* the broth can be prepared a day ahead - Strain the soup, place on heat and bring to a boil.
- Meanwhile, cook the rice separately in salted water according to package instructions.
- Remove the meat from the chicken bones and the two thighs and shred it into strips.
- Beat the eggs well with the juice of 1 lemon until frothy. Add 3 ladles of hot soup to the eggs, but in a thin stream while whisking the eggs non-stop. Specifically, with one hand whisk continuously in the eggs, while with the other pour the soup with the ladle, just like you pour oil when making mayonnaise.
- Remove the pot of soup from the heat and pour in the egg mixture you just made in a thin stream. Stir continuously while doing this. After you've added all the mixture, place the pot over low heat (make sure the soup doesn't boil) and leave for 10 minutes (stirring occasionally).
- Add the shredded chicken and drained rice to the soup. Taste for salt and lemon juice.
- Serve with freshly ground black pepper.
