Greek Chicken-Lemon Soup
- 1 cup long-grain rice
- 3 cups chicken broth
- 1 1/2 lb. boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 tsp. cornstarch
- 1 Tbs. water
- 3 egg yolks
- Juice of 1/2 lemon
- Salt and freshly ground pepper, to taste
Cook the rice and chicken
Prepare the rice according to the package instructions and set aside.
Meanwhile, in a saucepan over medium-high heat, bring the broth to a simmer. Add the chicken, reduce the heat to low and simmer, uncovered, until the chicken is cooked through, about 7 minutes. Remove the pan from the heat and set aside.
Make the lemon-egg mixture
In a small bowl, stir together the cornstarch and water until combined.
In a small saucepan over low heat, whisk together the egg yolks and lemon juice. When just warm, whisk in the cornstarch mixture and then 1 cup of the broth from the chicken. Increase the heat to medium and continue to whisk until a thick sauce has formed, about 5 minutes. Season with salt and pepper.
Finish the soup
Return the pan holding the broth and chicken to medium heat and bring to a simmer. Add the lemon-egg mixture while whisking continuously; the soup will thicken slightly. Stir in the rice and season with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).