This soup is a family favorite. My son orders it every time we go to one of our local Greek restaurants, but my daughter, who has very discerning taste, is often skeptical whether it will be “the real kind.” I really should make this more often, because it’s so easy and uses ingredients that I always have on hand. You can adjust the amount of lemon that you include to suit your own taste, but we like it pretty lemony, and that’s what this recipe reflects. I also add bits of shredded chicken (often rotisserie chicken), particularly when I am serving the soup as the main part of the meal, although I think it a worthy addition, the chicken is not traditional. If you happen to be hosting your Greek mother-in-law and want to impress her, don’t add the chicken. Last night we enjoyed the soup as a starter which was followed by lamb burgers; it made for a nice weeknight meal. I didn’t take a lot of pictures because I had guests, but this recipe is really easy to follow without pictures.
- 8 Cups Chicken Broth
- 1 Cup Uncooked White Rice
- 4 Eggs
- Juice of 3 Lemons
- 1 Cup Shredded Chicken Meat
- Salt and Pepper
- Chopped Parsley (optional – garnish)
Add chicken broth to a medium stockpot and bring to a boil. Add rice, stir, and reduce heat to low. Simmer, uncovered, over low heat until rice is al dente (about 15-18 minutes) or nearly fully cooked. In a medium sized glass or non-reactive bowl, beat 4 eggs; add lemon juice to bowl and beat until incorporated. Using a ladle, slowly add hot chicken broth to bowl of beaten eggs, whisking the entire time. Repeat this several times until the egg mixture reaches nearly the temperature as the chicken broth. This is prevents the eggs from cooking too quickly and becoming scrambled. Once the egg mixture is thoroughly heated, add it to the stockpot with the remaining chicken broth and rice. Add shredded chicken, if using. Taste for lemoniness, and add more lemon juice if desired. Season to taste with salt and pepper. Garnish with chopped parsley, if desired, and serve immediately.