A classic Greek soup, creamy without cream, where hot chicken broth meets lemon and egg for a silky texture. Comforting, bright, and delicate, perfect served piping hot.
Ingredients
- 2 pieces free-range chicken legs
- 1.5 l water
- 1 piece yellow onion
- 1 piece carrot
- 1 sprig celery stalk
- 1 leaf bay leaf
- 90 g short-grain rice
- 3 pieces eggs
- 2 pieces lemons
- to taste fine salt
- to taste ground black pepper
- 0.25 bunches fresh dill
Method
- Place the chicken in a large pot with the cold water, peeled onion, carrot, celery, bay leaf, and a little salt; bring gently to a simmer, skimming the surface, until you get a clear broth.
- Simmer gently until the chicken is tender and pulls away easily from the bone; the broth should smell of roast chicken and sweet vegetables.
- Remove the chicken and vegetables, strain the broth, then return the liquid to the pot; shred the chicken meat into bite-sized pieces and set aside.
- Pour the rice into the simmering broth and cook until tender but still with a slight bite.
- Meanwhile, whisk the eggs in a large bowl until smooth and frothy, then gradually whisk in the lemon juice to get a pale yellow and fragrant base.
- Temper the egg-lemon mixture by gradually pouring hot broth over it while whisking constantly; the bowl should become hot to the touch without the mixture curdling.
- Lower the heat to a minimum, pour the tempered mixture back into the pot while stirring constantly, then heat gently until the soup becomes velvety and coats the back of a spoon, without ever boiling.
- Return the shredded chicken to the soup, adjust the seasoning with salt, pepper, and a little lemon if needed; serve immediately with chopped dill and a glossy surface.
- If the soup thickens while waiting, loosen it with a splash of hot water or hot broth, stirring gently to restore a supple texture.
Nutrition
Per serving
- Energy
- 215 kcal
- Protein
- 11.41 g
- Carbohydrate
- 26.5 g
- Fat
- 7.48 g
- Fibre
- 2.92 g
- Calcium
- 19.94 mg
- Iron
- 0.45 mg
- Magnesium
- 8.79 mg
