Owner Irene Adamopoulos,
Tart and tangy, yet creamy and substantial, this traditional Greek soup is easier to make than you may have thought. If you’re watching your calories, Irene suggests using one whole egg plus two egg whites instead of three whole eggs.
3 L water
1 small onion
2 stalks celery
2 tsp salt
1 whole chicken, about 3 lbs
1 cup long grain rice
1/2 cup lemon juice
1 Tbsp corn starch
4 stalks celery, chopped
a few sprigs fresh parsley
1. In a large pot, bring water, onion, celery, salt and chicken to a boil.
2. Reduce heat to medium and cook on a low boil for 1 hr.
3. Remove cooked chicken and vegetables from stock. Set aside chicken to cool. Discard carrots and celery. Chop onion and set aside.
1. Add rice to chicken stock and simmer until tender.
2. Remove chicken meat from the bones.
3. Place chopped celery, chicken and onions into the broth with the rice.
4. In a large bowl, beat eggs. Slowly add lemon juice and corn starch. Blend well.
5. Temper the broth by slowly adding it to the egg mixture while stirring constantly. Add mixture back to pot.
6. Bring soup to the boil, then remove from heat. Season with salt and pepper to taste.
7. Garnish with fresh parsley.
Yield 8-10 servings