Greek Lemon Chicken Soup

Name: Greek Lemon Chicken Soup
Cuisine: South African
Ingredients: 1,3 kg Chicken; 5 Garlic Cloves; 1 dried Chilli; Pinch smoked kosher Salt; 1000 ml Water; 30 ml Olive Oil; 2 young Carrots, chopped; 3 stalks Celery, chopped; 5 Spring Onions. chopped; 4 cloves Garlic, crushed; 1000 ml Chicken stock; 2 Bay leaves; 250 ml Rice; 5 ml kosher Salt; 2,5 ml crushed black Pepper; 2 large Eggs; 125 ml fresh Lemon juice; Fresh Parsley (for garnish)

Sean Strydom @Sean_Strydom

Port Elizabeth

Greek Lemon Chicken Soup

Sean Strydom @Sean_Strydom

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Ingredients

1,3 kgChicken
5Garlic Cloves
1dried Chilli
Pinchsmoked kosher Salt
1000 mlWater
30 mlOlive Oil
2young Carrots, chopped
3 stalksCelery, chopped
5Spring Onions. chopped
4 clovesGarlic, crushed
1000 mlChicken stock
2Bay leaves
250 mlRice
5 mlkosher Salt
2,5 mlcrushed black Pepper
2large Eggs
125 mlfresh Lemon juice
Fresh Parsley (for garnish)

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Steps

1

Place Chicken in a large Dutch Oven with Garlic, Chilli, Salt and Water. Cook till Chicken can be easily separated from the bone.
2

Remove from heat and allow to cool till the Chicken can be handled for deboning. Pour the Water into a jug and set aside, remove and discard the Chilli.
3

Replace the Dutch Oven on the stove on medium-high and add Olive Oil. Once the Oil is hot, add Carrots, Celery and Spring Onions. Fry for a minute, then add the Garlic and fry for 3 minutes.
4

Add the Stock, Water (from step 2) and Bay Leave. Once the liquid is boiling add the Rice, Salt and Pepper. Reduce the heat to medium-low and simmer for 20 minutes.
5

Add the deboned, chopped Chicken pieces back and stir through. Allow to reach a simmer again.
6

Whisk the Egg and Lemon juice in a medium-sized bowl. Add a ladle scoop of hot Soup into the bowl and whisk. Keep adding ladle scoops of Soup to the bowl while whisking. Keep adding Soup till the mix is warm.
7

Once fully combined, add back into the Dutch Oven and stir. Remove from heat immediately. Garnish with Parsley and serve.