Got another goodie for ya’ll — a new recipe on EYESWOON UNPLUGGED today. Perfectly bright and lemony Greek-style chicken and rice soup. With so few ingredients she’s a quarantine keeper for sure.
Greek-Style Lemon Chicken Rice Soup
Athena Calderone, Loosely adapted from Bon Appetit
1 3-pound chicken
2 large carrot, roughly chopped
2 large leek, white and pale-green parts only
1 celery stalk, roughly chopped
1 medium onion, halved
3 large eggs
6 tablespoons fresh lemon juice
1 cup long-grain white rice
Fresh dilll, cracked black pepper, flaky sea sat and olive oil (for serving)
Bring chicken, carrot, leek, celery, onion, and 4 quarts water to a simmer in a large pot; cook until chicken is cooked through, 60 minutes. Transfer chicken to a plate. Let chicken sit until cool enough to handle.
Continue to cook broth and veggies over medium-high heat until reduced to about 2 quarts, about 45 minutes. At this point discard carrot, leek, celery, and onion. Season with salt.
Meanwhile, shred thighs, legs, and breast meat.
Whisk eggs and lemon juice in a medium bowl until foamy. Whisking constantly, add a couple teaspoons of hot broth to the egg mixture to temper and then add 1 cup until fully incorporated.
Meanwhile, reduce heat to medium and add rice to broth, stirring vigorously ; cook 6-8 minutes. Add chicken and continue to cook about 5 minutes more.
Whisking vigorously, slowly drizzle in tempered egg mixture, a couple teaspoons at a time at first, then increasing to a steady stream, until fully incorporated (it will cook instantly).
Reduce heat to medium-low and cook until soup is slightly thickened and velvety , about 5 minutes. Remove from heat and season with salt. Let sit 10 minutes to thicken up slightly.
Divide soup among bowls; season with fresh dill, pepper and drizzle with oil.