A simple, yet hearty and filling soup to enjoy with your family during the Easter days. Accompany this soup with a glass of “Geroklima” from “Oenou Yi – Ktima Vassiliades” to complete the taste experience.
Ingredients:
- 1.5-2 kg chicken
- 1-2 carrots
- 1 onion, whole, nailed with 5-6 cloves
- 1-2 celery stalks
- 2-3 bay leaves
- black peppercorns
- 1 tsp. turmeric
- 2 cups rice or orzo or other small pasta
- 3 eggs
- juice from 2 lemons (or more, according to taste)
- salt, pepper
Preparation:
- Put the chicken in a saucepan, cover with water and allow to boil. Change the water and add the carrots, onion with cloves, celery, bay leaves, pepper, turmeric and salt. Boil for 1 hour or until cooked.
- Remove the chicken (cut into portions, if desired) and place on a platter, keep warm and covered.
- Strain the broth and remove the vegetables. Return the broth to the pot and add the rice/orzo or pasta and let it cook. Remove the pot from the heat.
- Beat eggs well; add lemon juice, salt and pepper. Little by little, add some broth to the egg mixture, stirring constantly.
- Finally, pour the egg mixture back into the pan and stir continuously with a whisk.
- Place the pan back to the heat. Serve hot with the chicken.
- Serve this traditional dish with a glass of Geroklima by “Oenou Yi-Ktima Vassiliades”.
