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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put chicken, water, parsley, onion and salt in a large pan and bring to a boil. | 2. Cover pan and let simmer for 45 minutes. | 3. Remove chicken and parsley, discard parsley. | 4. Let chicken cool a bit, so you don't burn yourself, and cut into cubes. | 5. Set aside. | 6. Add rice, carrot and celery to broth and cook for 20 minutes. | 7. Add lemon juice to the soup. | 8. Stir. | 9. Turn off heat. | 10. Beat the eggs and cornstarch in a small bowl. | 11. While whisking, slowly dribble in hot chicken stock- never stop whisking. | 12. Do this until you have used up a couple of ladlefuls of stock. | 13. This tempers the eggs so they do not curdle. | 14. Slowly add egg to the hot soup and give a good stir. | 15. Add chicken and serve, sprinkled with a bit of pepper (if desired). | 16. Note: I would just like to point out that the eggs in this soup are not raw - they are cooked by the hot stock. That is what the tempering process is all about (and to make sure the eggs don't curdle :-) ). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3	lbs		2924.0066	0.0	252.9606	204.8165
water	8	cups		0.0	0.0	0.0	0.0
parsley	1/2	bunch		-	-	-	-
onion	1		minced	44.0	10.274000000000001	1.21	0.11
salt	1	teaspoon		-	-	-	-
grain rice	1/3	cup		-	-	-	-
carrot	1		minced	29.52	6.8976	0.6696	0.1728
celery	1	stalk	minced	10.24	1.9008	0.4416	0.1088
lemon	1 1/2 - 2			0.0	0.0	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
cornstarch	1 1/2	1/2		45.72	10.9524	0.0312	0.006

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.