This soup not only warms my belly and cures most ailments, but it reminds me SO MUCH of my Nana. She made it often as a first course leading up to another Greek dish that was equally delicious. My mom also made it when we weren’t feeling well. It’s family and comfort food rolled into one, and it’s very easy to make!
Feel free to add chicken to it if you like…I didn’t have any that was leftover, but it’s always a nice way to make the soup a little more hearty.
6 cups chicken stock/broth
3/4 cup rice
juice from 1-2 lemons (taste as you go – I prefer 2 lemons worth)
salt and pepper
Bring stock to a boil, then add rice. Lower heat to medium, cover, and let cook for around 15-20 minutes.
In the meantime, beat eggs and lemon juice together in a bowl. Remove soup from heat. Ladle a small amount of soup into the eggs slowly while whisking them together. Add another ladle slowly and whisk while adding.
Add egg mixture to soup and mix until heated through (do not turn on heat). Add salt and pepper to taste. Serve immediately.