Greek Chicken Soup

Ingredients

• Chicken, meat and skin

  Broilers or fryers, raw

  1 whole chicken or 920g

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  3 jumbo or 189g

• Lemon juice

  Canned or bottled

  6 tbsp or 90g

Directions

1. Rinse the chicken and remove any organs. Place in a pot that fits the chicken snugly. Add the chicken neck if available. Cover with water by about 1 inch.
2. Bring to a boil, then reduce heat to low and simmer for 45-60 minutes, skimming fat as needed.
3. Once the chicken is cooked through to 165°F, transfer it to a bowl to cool. Add rice to the broth and season with salt and pepper. Simmer on low for 20 minutes until rice is tender.
4. In a bowl, whisk eggs with lemon juice. Slowly whisk a ladle of hot broth into the eggs to temper them. Gradually add more broth until the egg mixture is heated, then pour back into the pot, whisking briskly to create a creamy soup.
5. Add pieces of chicken to the soup before serving, or serve the soup with salted chicken on the side.

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• Chicken Soup
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• Greek Chicken
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