Prep 15 mins
Cook 1 hr 5 mins
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.
- 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
- 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 :-) ).
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!
The first time I had this soup was at a diner of all places (owned by a Greek family!) I loved it (and their Greek lemon chicken) so much that I decided to try to make it myself, with the help of your recipes. I made the Greek chicken (with extra chicken) one night and then used the leftover chicken with purchased chicken stock the next day to make the soup. That made the soup come together rather quickly which was good because the smell of it cooking was making me hungry! :) I also used orzo rather than rice, as that is a personal preference. Both are perfectly delicious dishes!! Thanks, Evelyn!
Made this for our friend of Greek parentage. He said it tasted just like his mother used to make (quite emotional) - so I can't thank you enough for posting this delicious recipe.