Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Chicken Soup with Egg-Lemon Sauce Recipe
    Lost? Site Map

    Chicken Soup with Egg-Lemon Sauce

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs

    4 hrs

    3 hrs

    mielhollinger's Note:

    This recipe is featured in the book "The Foods of the Greek Islands".

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the chicken and cover parts in a large pot and add water to cover.
    2. 2
      Bring to a boil, skim off the foam and reduce the heat to low.
    3. 3
      Add the onion, carrots, bay leaves, salt, and peppercorns.
    4. 4
      Cover and simmer for 2 hours, adding a little more water as needed, until the chicken starts to fall from the bones.
    5. 5
      Transfer the chicken quarters to a large plate.
    6. 6
      Remove the meat and cut half of it into bite-sized pieces; cover and refrigerate.
    7. 7
      Refrigerate the remaining chicken for another use.
    8. 8
      Strain the stock, discarding the solids, and refrigerate it for a few hours, or until the fat congeals on top.
    9. 9
      Remove and discard most of the fat.
    10. 10
      In a large pot, heat the oil and saute the scallions over medium heat for 3 to 4 minutes, or until soft.
    11. 11
      Add 1/2 cup of the dill and saute for 2 minutes more.
    12. 12
      Add the rice, reduce the heat to low and simmer for 20 minutes, or until the rice is tender.
    13. 13
      In a medium bowl, whisk the eggs, 1/4 cup lemon juice, and 2 tbs water.
    14. 14
      Whisking constantly, slowly pour about 3 cups of the hot stock mixture into the eggs.
    15. 15
      Slowly pour the egg mixture into the pot, whisking constantly to prevent the eggs from curdling.
    16. 16
      Add the chicken and the remaining 1/2 cup dill.
    17. 17
      Taste and adjust the seasonings with lemon juice,salt, and/or pepper.
    18. 18
      Simmer for 2 to 3 minutes more; do not boil.
    19. 19
      Serve hot.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Chicken Soup with Egg-Lemon Sauce

    Serving Size: 1 (421 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 818.4
     
    Calories from Fat 467
    57%
    Total Fat 51.9 g
    79%
    Saturated Fat 14.2 g
    71%
    Cholesterol 289.0 mg
    96%
    Sodium 2579.4 mg
    107%
    Total Carbohydrate 23.5 g
    7%
    Dietary Fiber 1.7 g
    6%
    Sugars 2.6 g
    10%
    Protein 60.6 g
    121%

    The following items or measurements are not included:

    chicken backs

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites