Because of the use of eggs in this recipe, we've asked for and received the USDA's seal of approval for these instructions; just make sure you read the Safety Alert at the end. The addition of lemon juice to the ingredients adds a slightly Greek flavor; as such, this soup would make a wonderful starter for our
Corelli's Spanakopita, a traditional Greek spinach-and-pastry dish.
step 1Add broth and rice to a saucepan and bring to a simmer. DO NOT BOIL. Cook for 15-20 minutes, until rice is done. Add roasted chicken and remove pot from heat.
step 2While the rice is cooking, beat eggs vigorously in a bowl, preferably with a whisk, until frothy on top, about 2 minutes. Whisk in the lemon juice.
step 3While whisking, slowly add 1 cup of broth into the egg mixture. Whisk this warmed mixture into the remaining broth, rice and chicken in the pot.
step 4Cook for about 4 minutes on simmer, stirring constantly until soup thickens. To avoid curdling, DO NOT BOIL. The soup is usually ready when it coats the back of a spoon (at about 4 minutes), but you must use a food thermometer to make sure the temperature has reached at least 160 degrees F before removing the pot from the heat.* (See Safety Alert below.)
step 5After removing from heat, season to taste with salt and pepper and garnish with parsley, if desired.
*Safety Alert:
The USDA has deemed this soup safe to eat if these instructions are followed precisely. You must use a food thermometer to determine that the temperature of the simmering liquid has reached at least 160 degrees F (the temperature at which eggs are considered safely cooked). Please note that "simmer" on most stovetops usually heats from 180 degrees to 210 degrees F.