← Nouns Cooking · Greek

Ingredients

• 600 g boneless chicken thighs or breasts
• 1.5 l chicken stock
• 1 Onion, halved
• 2 Carrot, diced
• 1 stick Celery, diced
• 1 bay leaf
• 120 g short-grain or risotto rice
• 3 large eggs, at room temperature
• 2 Lemon, juiced (about 80 ml)
• 2 tbsp Dill, chopped (optional)
• Salt
• Black pepper

Method

1. Put the stock, onion, carrot, celery, bay leaf and chicken in a large pot. Bring to a gentle simmer and cook for 20–25 min until the chicken is cooked through (75°C / 165°F). Lift out the chicken and onion; shred the chicken and discard the onion and bay.
2. Add the rice to the simmering broth and cook for 15–18 min until tender. Season with salt and pepper, then take the pot off the heat.
3. In a large bowl, whisk the eggs for 1 minute until frothy, then whisk in the lemon juice.
4. Now temper the eggs: whisking all the time, pour in a ladle of hot broth in a thin stream. Repeat with two more ladles so the egg mix is warm.
5. Pour the egg mixture back into the pot, stirring. Set it over the lowest heat for 2–3 min, stirring gently, until the soup turns creamy and slightly thick. Do not let it boil or it will curdle.
6. Return the chicken, taste for salt and extra lemon, and serve with dill and plenty of black pepper.

Tips

• Reheat leftovers gently and never boil; add a splash of water as the rice thickens it overnight.
• Cool leftovers quickly and refrigerate within 1 hour, as the soup contains rice and egg.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Once Upon a Chef Supergolden Bakes