Prep 10 mins
Cook 20 mins
This is from one of my Food and Wine cookbooks. It is an adaptation of the traditional Greek recipe. They say to serve it with a white burgundy. This looks like simple comfort food to me. Add 3 tablespoons of chopped fresh dill when you add the peas for even more flavor.
- 1 1⁄2 quarts chicken broth
- 2 cups water
- 1 1⁄2 teaspoons salt
- 1 lb boneless skinless chicken breast
- 1⁄2 cup long grain rice
- 3 eggs
- 3 tablespoons lemon juice
- 1⁄2 cup frozen peas, thawed
- In a large pot, bring the broth, water and 1 teaspoon of the salt to a simmer. Add the chicken breasts to the pot and simmer until they are just done, about 10 minutes.
- Remove the chicken from the pot; when they are cool enough to handle, cut them into bite-sized pieces.
- Meanwhile, stir the rice into the simmering broth. Increase the heat and boil until the rice is almost tender, about 10 minutes. Reduce heat to low.
- In a bowl, beat the eggs, lemon juice and the remaining salt until frothy. Remove about 1 cup of the hot broth from the pot. Pour the hot liquid in a thin stream into the egg mixture, whisking constantly.
- Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes. Do not let the soup come to a simmer or it may curdle. Return the chicken to the pot and stir in the peas.