From Helen Tsatsos
Light, creamy, and kissed with lemon, this is the ultimate Greek comfort soup. Says Helen, “My mom and my yiaya (grandma) used to make this all the time. It’s very easy and can be whipped up in a hurry with minimal effort. It is light but thanks to the protein in the eggs, filling. Sometimes they would substitute either lamb meatballs (kefthedes), artichoke bottoms, or stuffed grape leaves (domathes) for the shredded chicken.” I didn’t get a good picture of the soup, but check out Helen’s pretty sign!
8 cups chicken broth
3 medium eggs
1/2 cup rice.
juice from two lemons
1 cup cooked shredded chicken
salt to taste
Bring chicken broth to a boil. Add rice or orzo, cover, and simmer for 20 minutes. Remove from heat.
In a blender, beat the three eggs until aerated, then slowly add the lemon juice to the eggs. With blender running, slowly add one cup of chicken broth. The constant blending is the secret to preventing curdling.
When the eggs and broth are well mixed, pour this mixture back into the remaining broth and rice. Add shredded chicken.
Stir well over heat, but do not allow to boil. Salt to taste.