Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth. Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer ...
Its base is the beloved chicken soup, but true to Greek cuisine, it gains a refreshing tartness from freshly squeezed lemon juice, whisked eggs that add thickness, and round rice that enriches the ...
You can halve this chicken soup recipe easily. it will keep in the fridge for up to 3 days, but it freezes well and will keep in the freezer for 3 months. Great for a batch cook.