Warms the soul. Reminds my Greek husband of his childhood.
Extra Virgin Olive Oil
1 cup finely chopped carrots
1 cup finely chopped celery
1/4 cup finely chopped green onions
2 garlic cloves, finely chopped
8 cups low-sodium chicken broth
2 bay leaves
1 cup rice, rinsed
Salt and pepper
2 cups cooked chicken breast
½ cup freshly-squeezed lemon juice
2 large eggs
1 Tablespoon chopped parsley
In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil on medium-high.
Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
Add the chicken broth and bay leaves then raise the heat to high.
Once the liquid has come to a rolling boil, add the rice, salt and pepper.
Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender.
Now stir in the cooked chicken.
To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs.
While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs).
Once fully combined, add the sauce to the chicken soup and stir.
Remove from the heat immediately. Stir in chopped parsley.
Adapted from The Mediterranean Dish
