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This was given to me by the local Greek restaurant owner in my town. It is her own personal way of creating this light but filling soup.
- Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
- Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
- Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.
- Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.
I made this today and with a few minor adjustments. I added another egg and lemon plus the zest from all 3 lemons. Needed additional 1/2 teaspoon of salt and 2 freshly grated garlic cloves. Next time I will add some Greek oregano for added depth.
We moved out of the state where our favorite little Greek restaurant is located. This is a wonderful match for what we loved and missed so much - and so simple!
I used your recipe with a few exceptions to kind of give me some measurements on m y mother-in-law's recipe (she's greek). It turned out good, I just used her advice on a couple of different things: -I used 11 cups of water -I used a purdue chicken breast roaster (almost a whole chicken) and boiled in water for 1 hour with lid slightly on but not all the way -less than a cup of rice -three eggs -less than a cup of the ReaLemon brand lemonjuice I only used the meat from half of the chicken breast roaster It came out wonderful! My fiance says it was perfect, authentic and exactly how he remembers it growing up.