Egg-lemon chicken soup a traditional and classic Greek recipe. Egg-lemon sauce is often used in many Greek recipes. It’s easy and quick  with only a few ingredients. Perfect for winter!

Ingredients

½ chicken or wings or breast

1 ¼ tsp salt

¼ tsp pepper

2 tbsp olive oil

¾ cup of short grain rice (150g)

1 egg

1 lemon

Directions

Bring the chicken to a boil and throw the first water into the sink and wash the chicken and put it back in the pot or remove any froth that forms on the surface

Cover the chicken with plenty of water

Add the salt, pepper and oil

Let the chicken cook for about 40-45 minutes on medium heat

As soon as it is cooked, remove the chicken to a plate

Shred 1/4 of the chicken or cut  into small pieces the rest of the chicken can be served on the side

Strain the broth so that there are no bones and put the broth back into the pot and add water(5-6 cups) bring to a boil over medium heat

Once it boils

Wash the rice and add it to the pot

Add the chopped chicken

When the rice boils for about 20-30 minutes, turn off the heat

Egg-lemon sauce

Squeeze the lemons

In a bowl, separate the yolk from the white

Beat the egg white well with a fork or wire whisk

Add the yolk and continue beating

Pour in the lemon juice

Take 5-6 ladles of hot soup from the pot and pour slowly into the bowl, continuing to beat **

Remove the pot from the stove top

Pour in the mixture and mix the soup very well

** when pouring the hot broth into the egg, don’t stop beating it because it will curdle

** the chicken can also be eaten on the side and not added to the soup if prefered

** add lemon and pepper if as desired