FCg: Greek Chicken and Lemon Soup 03/20/2007

Greetings Gangsters! I don't know about you, but after having a lovely beginning of spring at the beginning of last week, we finished the week out with an ice storm, which provided me with the opportunity to try a new soup recipe. This comes from the Williams-Sonoma Soup Book (I was in the Library: I was bored: do the math), and I really liked the way it sounded and after I made it, the way it tasted too. I think it could actually be made with leftovers, but if you want to start it from scratch, here's how to do that. As always, enjoy! - Devon

Greek Chicken Lemon Soup

Cook 1 cup of long-grain rice.

Heat 3 cups chicken broth to a simmer.

Add in 1 1/2 lbs bone- and skin-less chicken, cut into bite sized pieces. Cook until the chicken is done (approximately seven minutes).

In a small bowl, stir together 1 tsp corn starch and 1 TBSP water. Set this aside.

In a small saucepan, whisk 3 eggs (recipe says yolks, but you can use whole eggs if you want) and the juice of half a Lemon (that's about 1/4 cup). Heat this just until warm over low heat and then whisk in your water/starch mixture and one cup of broth (only) from your chicken soup.Cook and whisk this (constantly: you'll be sorry if you don't because you'll have lumps of cooked egg glomming up your soup) over med heat until it is thick (about 5 minutes) and then season with salt & pepper. Whisk this into your chicken and soup mixture and stir until this is slightly thickened. Add in your rice and then serve it up. These proportions make a pretty hearty soup. I used 1 lb chicken and found it to be PLENTY, and the 1 cup rice turns into 2 when you cook it, so there's plenty of that in the soup. I think you could play with the proportions, depending on how thick you like your soups and use this as a way to remake leftover rice and/or chicken.