- Chicken broth (3 liters)
- Rice (1 cup)
- Egg yolks (5-6)
- Cooked chicken (2 skinless breasts)
- Freshly lemon juice (1 large lemon + more if you want)
Boil the chicken broth and add the rice. While that cooks, poach the chicken in a small pan of water. Any fat from the chicken will float on top of the water, so skim that off with a spoon. As the pots simmer away, juice your lemon and separate your egg yolks. I like to use the remaining egg whites for omelets or meringue cookies. Whisk together the yolks and the juice in a small bowl and set aside.
Once the chicken is cooked, remove it from the water, chop or shred it into small pieces, and add to the broth mixture. Let it all stew together for a few minutes, or until the rice is cooked. Then turn the heat low; once the broth is no longer boiling, ladle some into the yolk/juice mixture and whisk together. Pour this mixture into the soup pot and stir it around. You should see a nice yellow color come into the soup. Warm it for a bit (but don't boil) and then it's ready to eat.
I find this takes me about 30 minutes. It keeps for a few days on the stove and warms up quickly. We like to eat it with bread and a salad.
I never seem to get a decent photo of this soup; I do love the bright yellow of the yolks and lemon juice, though, so I figured I'd let the post go with that! Maybe one day I'll update it...
Any other fans of Greek lemon rice soup out there?