• 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.

1. Clean chicken and remove skin and fat.
2. Place the chicken in a large stock pot and add water to cover.
3. Bring to a full boil.
4. Skim off any foam that rises to the top.
5. 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).
6. Remove the chicken from the pot and set aside.
7. Strain the broth, return to the pot, and bring to a boil.
8. Add the rice, salt, pepper, and olive oil to the pot, reduce heat, and simmer until the rice is done, approximately 20 minutes.
9. Remove from the heat.
10. While the rice is cooking, bone the chicken and cut the meat into pieces.
11. In a mixing bowl, whisk the eggs and add the lemon juice a drop at a time.
12. 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.
13. If the hot liquid is added too quickly, the mixture will curdle.
14. When the mix is fully blended, stir the soup and pour in the egg-lemon mixture slowly, and shake the pot gently to distribute.
15. Do not stir.
16. Add the chicken meat to the soup and serve immediately.

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