This is a very traditional soup from Greece, which has many subtle variations depending on region in which it is easy-to-make version provides richness and comfort for the cold winter months. The great thing about this soup is that it takes really well to improvisation with different herbs and holds up well over a couple of days. Just reheat and eat. Enjoy.
Ingredients (serves 10)
1 Whole Chicken (6-7 lbs) (rinse & remove gizzards)
3 Quarts water
½ Cup rice
8 Egg yolks
1 Cup lemon juice (fresh squeezed is better)
2 tsp. corn starch
½ pint heavy cream
Bring water to boil, and add chicken, making sure there is enough water to cover the chicken. Boil for 20 minutes, then skim off fat and impurities.Reduce heat and simmer for one hour. Remove chicken (ensuring meat is cooked through), and let cool for 10 minutes. Do not throw away broth.
Peel, de-bone, and hand pick whole chicken, shredding in
large pieces. Set aside.
Add ½ cup converted rice to broth, and stir. Boil for 10-12 minutes till rice is tender.
While rice is cooking, in separate bowl combine egg yolks, lemon juice, corn starch and heavy cream. Mix thoroughly until mixture becomes a smooth paste. When rice is done, slowly add paste to broth until it is incorporated.
Add salt and pepper to taste, and shredded chicken. Serve hot.