Egg & Lemon Soup from Greece

1. 1

   place the chicken, vegetables and bay leaf in a large pot.

2. 2

   cover with water & bring to a boil.

3. 3

   reduce the heat,cover and simmer for at least 1 hour until the meat will easily pull away from the bone if you use a whole chicken cut into 8 pieces.

4. 4

   strain the mixture the return 7 12 cups of the stock to the pot along with most of the chicken.

5. 5

   add the rice to the stock and cook for 25 to 30 minuites until tender set aside to cool slightly.

6. 6

   while the rice is cooking beat the eggs in a small bowl.

7. 7

   slowly add the lemon juice continuing to gently beat the mixture set aside.

8. 8

   take 1 cup of the slightly cooled stock and add it 1 tablespoonful at a time to the egg & lemon mixture beating constantly to prevent curdling.

9. 9

   repeat until the entire stock has been blended in.

10. 10

    stiring contiuously add the rice and stock back into the pot with the chicken.

11. 11

    season with salt and pepper.

12. 12

    serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.