Chicken Soup with Egg-Lemon Sauce

"This recipe is featured in the book "The Foods of the Greek Islands"."
 
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Ready In:
7hrs
Ingredients:
15
Serves:
6
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ingredients

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directions

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

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