About this recipe:The classic egg lemon soup made the authentic Greek way. Very simple and comforting, it doesn't need anything else! Serve with a piece of delicious, crusty bread.
1 (1.35kg) whole chicken, giblets removed and reserved
90g uncooked white rice
salt and freshly ground black pepper to taste
3 eggs, beaten
2 lemons, juiced
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Place chicken in a pot large enough for the chicken to move around, but not too much room or the stock will be watery. Add the giblets if included with your chicken. Fill with enough water to cover by about 2.5cm. Cover and bring to the boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice to the stock and season with salt and pepper. Simmer over low heat for 20 more minutes or until rice is tender. When the rice is done, turn off the heat.
Whisk the eggs with the lemon juice in a large bowl. Whisk one ladleful of hot stock into the eggs very gradually so the eggs do not curdle. Gradually whisk in more stock until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy looking soup. You may season with additional salt, pepper or lemon juice at this point.
You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.
The soup should be filling, salty and slightly sour, so I use 2 juicy lemons although the flavour may be too sour for non-Greeks.