Recipe by evelyn/athens
This is the Greek way to cure the common cold. It is delicious. Make sure to mince the vegetables quite fine - you want them soft and melt-in-the-mouth. This is not the soup for crunchy veggies. Please note that the eggs are not 'raw' in this soup, but are actually tempered in the hot broth.
Top Review by Cindy Lynn
I made this for dinner a couple weeks ago. This is the first time we've ever had lemon in chicken and rice soup, so it was kind of an unexpected taste sensation that took us a bit of adjustment. This did reheat well in the microwave for lunch the next day. Thank you for sharing a new experience with us Evelyn!
- 3 lbs chicken or 3 lbs chicken pieces
- 8 cups water
- 1⁄2 bunch parsley
- 1 medium onion, minced very fine
- 1 teaspoon salt
- 1⁄3 cup long-grain rice
- 1 large carrot, minced very fine
- 1 stalk celery, minced very fine
- 1 1⁄2-2 lemons, juice of, adjust to taste
- 2 eggs
- 1 1⁄2 tablespoons cornstarch
Directions See How It's Made
- Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
- Cover pan and let simmer for 45 minutes.
- Remove chicken and parsley, discard parsley.
- Let chicken cool a bit, so you don't burn yourself, and cut into cubes.
- Set aside.
- Add rice, carrot and celery to broth and cook for 20 minutes.
- Add lemon juice to the soup.
- Turn off heat.
- Beat the eggs and cornstarch in a small bowl.
- While whisking, slowly dribble in hot chicken stock- never stop whisking.
- Do this until you have used up a couple of ladlefuls of stock.
- This tempers the eggs so they do not curdle.
- Slowly add egg to the hot soup and give a good stir.
- Add chicken and serve, sprinkled with a bit of pepper (if desired).
- Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ).