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Greek Food
Recipes - Chicken Soup with Egg and Lemon Sauce
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1 chicken, 1½ kilos (3 lbs 6
oz- 4 lbs 8 oz)
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1 carrot
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1 onion
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½ teacup rice, washed and strained
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3 eggs
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2 lemons
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Parsley
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Salt-pepper
Chicken Soup with
Egg and Lemon Sauce
Wash the chicken well and rub it with one
lemon. Place it in a pot, cover with water and let it boil for about an hour and a half on
medium heat. Add the carrot, the onion, salt and pepper and continue cooking for some more
minutes.
When the chicken is done (test it with a
fork), take it out of the pot. Strain the broth and put it on the firå again. When the
broth begins boiling, add the washed rice and continue cooking for 20 minutes. Remove from
heat.
Make the egg and the lemon sauce as follows
: Beat the eggs, add lemon juice to taste and beat it together. Pour in
very carefully and
slowly, tablespoons of the hot but not boiling broth, beating at the same time. Add the
egg and lemon sauce to the soup, stirring constantly and rotate the pot a few times.
Sprinkle the individual servings with
chopped parsley and serve immediately.
It makes 5-6 servings
Greek
Food Recipes
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Greek Salad
Melitzanosalata
Greek Starters
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Saganaki Shrimps
Spinach pie
Chicken soup
Tzatziki Keftedes
Greek Specialties
Fasolada
Magiritsa Stifado
Moussaka
Chicken with Noodles
Meat Pie Pastitsio
Stuffed Tomatoes
Dolmades
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