Easy Greek Chicken Soup

This is an authentic, home-style Greek chicken soup. I make it with just one large breast (2 halves). However, you can add other parts as well.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1  large chicken breast, with bone and skin
• 1  large red onion, chopped
• 2  medium  unpeeled carrots, sliced
• 1  leek, sliced in 4 lengthwise, and then chopped
• 8  cups water
• 3  egg yolks
• 2  lemons, juice of, large
• 2  big  handfuls white rice (any style)
• 1  teaspoon whole black peppercorn
• 1  teaspoon dried thyme
• 1  large chicken bouillon cube
• 1  bay leaf

Directions

1. Place the chicken breast, water, bouillon cube, peppercorns, bay leaf and thyme in a large stockpot.
2. Simmer covered until the chicken breast is tender. Strain the liquid, remove the chicken from the bone and set aside, and then pour the strained liquid back into the stockpot.
3. Add the chopped onion, leek, carrots, and rice to the pot. Simmer until the vegetables and rice are cooked. About 20-30 minutes.
4. Beat the egg yolks with the lemon juice and set aside.
5. When the vegetables and rice are done pour about 1/2-1 cup of the hot soup slowly into the egg-lemon mixture, a large spoonful at a time until the egg-lemon mixture is the same temperature as the soup. Do not add the hot liquid all at once. Do it slowly. Pour back into the stockpot.
6. Cut the chicken breast in chunks and add to the soup.
7. Taste and add salt if necessary.
8. Serve in bowls drizzled with a little olive oil.