Greek Egg Lemon Chicken Rice Soup

Submitted by Shawn C

"This was given to me by the local Greek restaurant owner in my town. It is her own personal way of creating this light but filling soup."

 

• Ready In: 35mins
• Ingredients: 5
• Serves: 6

ingredients

• 1 (4 lb) package chicken wings
• 9 cups water
• 1 cup rice
• 2 eggs
• 2 lemons, juice of

directions

1. Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
2. Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
3. Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.
4. Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.

Reviews

[Icecrystalmuse]

I made this today and with a few minor adjustments. I added another egg and lemon plus the zest from all 3 lemons. Needed additional 1/2 teaspoon of salt and 2 freshly grated garlic cloves. Next time I will add some Greek oregano for added depth.

 

[mommybear6x]

We moved out of the state where our favorite little Greek restaurant is located. This is a wonderful match for what we loved and missed so much - and so simple!

 

[Loryn]

 

[Shana P.]

Excellent soup! I used 3 bone in skin on chicken breasts instead of wings.

 

[crymara]

This was great, love the taste.