How to make chicken soup Greek Style

This article is on how to make a very tasty Greek Style (egg-lemon) chicken soup.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 chicken
• 2 eggs
• 2 lemons
• 1 cup rice
• 1 onion
• 2 carrots
• 1 stalk celery
• chicken broth

1. Begin by washing the chicken, taking off as much of the skin as you can and putting it in a deep pot to cook in. Fill pot with water covering the chicken. Peel carrots, celery and onion and put in the pot with the chicken for flavor. Cook for about 1-2 hours to get as much of the flavor as you can out of the chicken.

2. Turn off the heat on the pot. Take the chicken out and de-bone it. Take a different pot, line a colander with a paper towel and pour the broth from the pot you were cooking in to the new pot through the colander to drain the fat out. Take the carrots and cut them in small pieces in the broth which is now in the new pot with little or no fat on it. Cut up the chicken in small pieces and put it in with the broth and the carrots. Put the pot back on the stove on medium heat and add a cup of rice.

3. Put two eggs in a bowl and beat them. In a different bowl squeeze the juice out of two lemons, taking out the seeds. Put the lemon juice with the eggs and add two tablespoons water and beat the mixture some more. Once the rice is cooked, turn off the heat and let soup cool a bit. Add two cans of chicken broth. Take small amount of soup and put in egg-lemon mixture bowl and beat so the soup does not curdle then slowly pour mixture in pot with the rest of the soup. This soup is delicious and really good in the cold weather!

Tips & Warnings

• Don't put the egg-lemon mixture directly in the hot soup because it will turn into egg drop soup.
• You must put some of the warm soup with the egg-lemon and mix it before adding the whole thing to the soup.