Chicken Soup with Egg-Lemon Sauce Recipe
Description: Indulge in the comforting flavors of this classic Chicken Soup with Egg-Lemon Sauce recipe. Perfect for cozy family dinners or sharing with loved ones, this hearty dish is sure to warm both hearts and bellies.
Recipe Category: One Dish Meal 🍲
Keywords: Medium Grain Rice, Rice, Greek, European, Weeknight, Refrigerator, Stove Top 🍚🇬🇷🇪🇺
Nutritional Information (Per Serving):
- Calories: 818.4
- Fat Content: 51.9g
- Saturated Fat Content: 14.2g
- Cholesterol Content: 289mg
- Sodium Content: 2579.4mg
- Carbohydrate Content: 23.5g
- Fiber Content: 1.7g
- Sugar Content: 2.6g
- Protein Content: 60.6g
Servings: 6
Ingredients:
- 1 chicken backs
- 3 onions
- 1 carrot
- 2 bay leaves
- 2 tsp salt
- 2 tsp peppercorns
- 2 tbsp olive oil
- 10 -12 scallions
- 2 tbsp fresh dill
- 5 cups medium grain rice
- 1 egg
- 2/3 cup lemon juice
Instructions:
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 4 hours | 3 hours | 7 hours |
-
Prepare the Chicken Stock:
- Place the chicken and cover parts in a large pot and add water to cover.
- Bring to a boil, skim off the foam, and reduce the heat to low.
- Add the onion, carrots, bay leaves, salt, and peppercorns.
- Cover and simmer for 2 hours, adding a little more water as needed, until the chicken starts to fall from the bones.
-
Prepare the Chicken:
- Transfer the chicken quarters to a large plate.
- Remove the meat and cut half of it into bite-sized pieces; cover and refrigerate.
- Refrigerate the remaining chicken for another use.
-
Prepare the Stock:
- Strain the stock, discarding the solids, and refrigerate it for a few hours, or until the fat congeals on top.
- Remove and discard most of the fat.
-
Prepare the Soup:
- In a large pot, heat the oil and sauté the scallions over medium heat for 3 to 4 minutes, or until soft.
- Add 1/2 cup of the dill and sauté for 2 minutes more.
- Add the rice, reduce the heat to low and simmer for 20 minutes, or until the rice is tender.
-
Prepare the Egg-Lemon Sauce:
- In a medium bowl, whisk the eggs, 1/4 cup lemon juice, and 2 tbsp water.
- Whisking constantly, slowly pour about 3 cups of the hot stock mixture into the eggs.
- Slowly pour the egg mixture into the pot, whisking constantly to prevent the eggs from curdling.
-
Finish the Soup:
- Add the chicken and the remaining 1/2 cup dill.
- Taste and adjust the seasonings with lemon juice, salt, and/or pepper.
- Simmer for 2 to 3 minutes more; do not boil.
-
Serve:
- Serve hot and enjoy the heartwarming flavors of this Chicken Soup with Egg-Lemon Sauce!
Whether it’s a chilly evening or you simply crave a taste of home-cooked goodness, this recipe promises to deliver satisfaction in every spoonful. Gather your ingredients, follow the simple steps, and savor the joy of homemade comfort food at its finest! 🥣✨
