Biyernes, Hunyo 22, 2012

Greek Chicken Soup

This is the Greek way to cure the common cold. It is delicious. Make sure to mince the vegetables quite fine – you want them soft and melt-in-the-mouth.


  • 3 lbs chicken or 3 lbs chicken pieces
  • 8 cups water
  • 1/2 bunch parsley
  • 1 medium onion, minced very fine
  • 1 tsp salt
  • 1/3 cup long-grain rice
  • 1 large carrot, minced very fine
  • 1 stalk celery, minced very fine
  • 1 1/2-2 lemons, juice, adjust to taste
  • 2 eggs
  • 1 1/2 tbsp cornstarch

Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
Cover pan and let simmer for 45 minutes.
Remove chicken and parsley, discard parsley.
Let chicken cool a bit, so you don’t burn yourself, and cut into cubes.
Set aside.
Add rice, carrot and celery to broth and cook for 20 minutes.
Add lemon juice to the soup.
Turn off heat.
Beat the eggs and cornstarch in a small bowl.
While whisking, slowly dribble in hot chicken stock- never stop whisking.
Do this until you have used up a couple of ladlefuls of stock.
This tempers the eggs so they do not curdle.
Slowly add egg to the hot soup and give a good stir.
Add chicken and serve, sprinkled with a bit of pepper

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