Easy Greek Chicken Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- 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
- Place the chicken breast, water, bouillon cube, peppercorns, bay leaf and thyme in a large stockpot.
- 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.
- Add the chopped onion, leek, carrots, and rice to the pot. Simmer until the vegetables and rice are cooked. About 20-30 minutes.
- Beat the egg yolks with the lemon juice and set aside.
- 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.
- Cut the chicken breast in chunks and add to the soup.
- Taste and add salt if necessary.
- Serve in bowls drizzled with a little olive oil.
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RECIPE SUBMITTED BY
The High Priestess
Greece