Recipe by dicentra
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
Directions See How It's Made
- 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.