Recipe Details
Ingredients
-
1(3 pound)whole chicken
-
½cupuncooked white rice
-
salt and freshly ground black pepper to taste
-
3largeeggs, beaten
-
2mediumlemons, juiced
Cooking Directions
-
Rinse chicken and remove any organs that may be inside. Place in a pot large enough for it to move around, but not too big or the broth will be watery. Add the chicken neck if that is included with your chicken.
-
Fill the pot with enough water to cover by about 1 inch. Cover and bring to a boil. When it boils, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects. The meat should pull from the bones easily.
-
Transfer the chicken to a large bowl and set aside to cool.
-
Add rice to the broth and season with salt and pepper. Simmer over low heat until rice is tender, about 20 minutes.
-
While the rice is cooking, whisk eggs and lemon juice together in a bowl. Remove chicken meat from the bones.
-
When rice is finished, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Pour the hot egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy-looking soup. Season with salt, pepper, or lemon juice as needed.
-
Add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.
Cook’s Note
The soup should be filling, salty, and slightly sour, so I use 2 juicy lemons — although the flavor may be too sour for non-Greeks. Grocery store lemons are usually not as juicy as organic lemons or lemons from a Hispanic/Mexican grocery store.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories321 | |
% Daily Value * | |
Total Fat 17g |
22% |
Saturated Fat 5g |
24% |
Cholesterol 155mg |
52% |
Sodium 94mg |
4% |
Total Carbohydrate 16g |
6% |
Dietary Fiber 2g |
7% |
Total Sugars 0g |
|
Protein 26g |
51% |
Vitamin C 28mg |
31% |
Calcium 50mg |
4% |
Iron 2mg |
13% |
Potassium 245mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved