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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Greek Chicken soup Ingredients:
1200 g chicken, boiled |
12 cups of water |
2 cups of rice |
1 salt |
1 ground pepper |
1/4 teaspoon of greek oregano |
2 eggs |
1 cup lemon juice |
Directions:
1. Place the chicken in a large stock pot and add water. Bring to a full boil. Skim off any foam that rises to the top. When the foam stops, reduce heat, cover the soup and simmer until the chicken meat is falling off the bone, (depending on weight, about 2 hours or more).
2. Remove the chicken from the pot and set aside.
3. Strain the broth, return to the pot, and bring to a boil. Add the rice, salt, pepper, and oreganol. Reduce heat, and simmer until the rice is done, approximately 20 minutes. Remove from the heat.
4. In a mixing bowl, beat or whisk the egg whites until foamy. (If using an electric mixer, use speed 3.) Beat in egg yolks, water, and lemon juice. Fill a measuring cup or coffee cup with hot soup broth and add slowly, beating (or whisking) continuously. If the hot liquid is added too quickly, the mixture will curdle. When the mix is fully blended, stir the soup and pour in the egg-lemon mixture slowly. Shake the pot gently to distribute. Do not stir.
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