Greek Chicken Soup
A comforting chicken soup with Mediterranean flavors.
Ingredients
- 1 chicken cut into portions
- 1 onion chopped
- 300 g potatoes cut into cubes
- 2 carrots sliced
- 100 g Arborio rice
- 2 bay leaves
- 2 ½ l chicken stock
- 3 eggs medium
- 1 tbsp cornflour optional
- 2-3 lemons juiced
- olive oil
- salt
- pepper
Instructions
- Heat a deep saucepan over high heat. Add a little olive oil and brown the chicken on both sides, starting with the skin side. Once ready, remove and set aside.
- In the same pot, add the onion, carrot, and potatoes and sauté until the vegetables are soft, without changing color.
- Return the chicken to the pot and add the bay leaf, chicken stock, salt and pepper. Cover and simmer for 40 minutes.
- Remove the chicken, add the rice, and continue boiling. While the rice is cooking, debone the cooked chicken.
- Beat the eggs in a large bowl for a few minutes. Add corn flour, if using, and as much lemon juice as desired. Seasoning and beat until the mixture is homogeneous.
- Slowly pour a ladleful of the soup into the egg mixture, to raise the temperature of the eggs, then pour the mixture into the pot. Simmer over low heat for a few minutes until the soup thickens, stirring constantly.
- Serve the soup in deep plates, placing the chicken pieces on top.
Notes
Chef’s tip: Adding corn flour prevents the soup from curdling easily.
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