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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring chicken broth, onion, carrot, celery, bay leaf and salt to a simmer. Add chicken thighs, cover and poach (gently simmer over low heat) for 1 hour. Remove chicken thighs, let cool slightly and pull or cut chicken into strips. Set aside. Strain soup and return to boil. Add rice and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes. | 2. Whisk yolks in lemon juice. Add a cup of the hot soup, very slowly, whisking while you pour it inches Add another cup in the same manner. Take soup off the heat and add egg mixture into it. Sprinkle with parsley, season with salt and pepper and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	6			11959.2	21.4722	260.3844	1202.1714
water	8	cups		0.0	0.0	0.0	0.0
onion	1		peeled cut	28.0	6.537999999999999	0.77	0.07
carrot	1		peeled	20.5	4.79	0.465	0.12
celery rib	2			-	-	-	-
bay leaf	1			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
grain rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999
egg yolk	3			164.22	1.8309	8.0886	13.5354
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
white pepper				-	-	-	-

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