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as a greek my self i can say, yes!!! we eat this soup the summer , i know sounds funny :)


  • 1 chicken, 3-4 pounds
  • 12 cups of water
  • 2 cups of "round" rice
  • 2 eggs
  • juice of 2 lemons
  • sea salt
  • ground pepper
  • 3 tablespoons of olive oil
  • Clean chicken and remove skin and fat.


  • Clean chicken and remove skin and fat.
  • Place the chicken in a large stock pot and add water to cover.
  • Bring to a full boil.
  • Skim off any foam that rises to the top.
  • When the foam stops, reduce heat, cover the soup and simmer until the chicken meat is falling off the bone, (depending on weight, about 2 hours or more).
  • Remove the chicken from the pot and set aside.
  • Strain the broth, return to the pot, and bring to a boil.
  • Add the rice, salt, pepper, and olive oil to the pot, reduce heat, and simmer until the rice is done, approximately 20 minutes.
  • Remove from the heat.
  • While the rice is cooking, bone the chicken and cut the meat into pieces.
  • In a mixing bowl, whisk the eggs and add the lemon juice a drop at a time.
  • When the lemon and egg have blended, add 4-5 tablespoons of soup to the mix, one tablespoon at a time, stirring briskly to blend after each tablespoon.
  • If the hot liquid is added too quickly, the mixture will curdle.
  • When the mix is fully blended, stir the soup and pour in the egg-lemon mixture slowly, and shake the pot gently to distribute.
  • Do not stir.
  • Add the chicken meat to the soup and serve immediately.

Categories: Greek  Poultry  Soup  Soup 
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