This fresh and hearty soup is a traditional Greek dish, featuring juicy chicken, rice, lemon and thickened with egg yolk.
- In a large pot, bring 2 liters of chicken stock (we recommend making your own but any good quality chicken stock will do just fine) to the simmer. Add the Elgin chicken breasts and simmer until cooked through, about 15 minutes. Remove from the stock, and once cool enough to handle, shred the chicken flesh and discard the bones.
- Rinse and soak 250ml of rice, then add it to the chicken stock. Simmer until just al dente, about 10 minutes.
- In a bowl, whisk together 3 Georgiev egg yolks and 60ml of lemon juice. Temper the eggs by slowly ladling in some hot stock while whisking. When the bowl feels lukewarm, lower the heat to low, and slowly pour the egg and lemon mixture into the pot of stock while stirring.
- Add in the shredded chicken and continue to cook the soup for another 5 minutes, stirring constantly without letting it boil, until thickened.
- Season to taste with some salt, black pepper, lemon zest, and extra lemon juice.
Tempering is a technique to prevent eggs scrambling when adding them to a hot mixture. By slowly diluting the eggs with a little hot liquid, they won't get shocked and curdle when they hit the stock. If the eggs curdle, have no fear for your soup will be just as delicious, if not as visually appealing!