Description

This is the Greek version of Chicken Noodle Soup. It is creamy, full of flavor and very simple to make. It is made of chicken broth, lemons, and eggs and in this version, rice and chicken.

Ingredients

• 2 c. cooked rice (leftover cooked rice is perfect for this dish)
• 4 c. chicken broth or stock (1 quart)
• 2 c. water
• 2 c. cooked white meat chicken, cut into chunks (rotisserie chicken or canned work too)
• 3 eggs, well beaten
• 1/3 c. freshly squeezed lemon juice
• salt, to taste
• freshly ground black pepper, to taste
• snipped dill, chives or parsley

Steps

1. Heat stock and water in a large soup pot till simmering, then add in the chicken and simmer a few minutes. Remove from the heat.
2. In a separate bowl, whisk the eggs and the lemon juice together, until they are well incorporated and the eggs are completely broken up.
3. Slowly pour one ladle of the hot broth into the egg mixture, whisking constantly. Add another ladle in slowly, and then a third. Do it a ladle at a time so that the eggs don’t curdle when you add them to the hot broth in the soup pot.