July 02, 2016
Comfort Food, Soups/Stews, Poultry,
Chicken, Eggs, Rice, Greek, Mediterranean, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Winter, Weeknight Meals, Boil, Hand Mix/Whisk, Stove Top, Gluten-Free, Low Fat, Non-Dairy, Sugar-Free, Cooked Chicken or Beef, Kosher Meat more
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"Found @ realsimpledotcom & they were brief when they shared this Greek classic recipe .. "A zesty Greek take on egg drop soup" & "This is the traditional recipe made in Greek kitchens. Serve w/bread so bits of it can be dipped into the soup". Entered here at Zazz for play in Culinary Quest #3, I can't stop myself from thinking of this quick, easy-fix & warming soup in titles like GREEK COMFORT FOOD or GREEK PENICILLIN (to borrow the concept from our NYC Quest destination). Times were given & I adjusted them to be more realistic. ENJOY!"
Put the broth & rice in a lrg saucepan & bring to a boil. Reduce to a simmer, cover & cook for 15 min or until the rice is cooked. Add the shredded chicken, remove the soup from heat, cover & set aside.
Whisk the eggs & lemon juice in a med bowl until frothy. Slowly add about 1 cup hot chicken broth to the lemon & eggs, whisking continually. Then slowly stir the warmed eggs into the soup.
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Easy and delicious and better than the last one I had at a Greek restuarant.
Delicious soup -- loved the flavor from the lemon. Easy to make and it will go well with our pita sandwich. : )
This turned out just like the soup at all our many local Greek Restaurants, actually better I think!! So good!! I did make my own broth by cooking some onions, garlic, carrots, celery along with a whole small chicken. I used arborio rice. Served it with some pita triangles and a Greek Salad. Thanks for sharing the recipe. Made for Quest 2016.