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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the broth to a boil in a large saucepan. Reduce the heat and add the chicken breast with half the zest. Cover and simmer for 15 minutes. Remove the chicken, let cool, then thinly slice. | 2. Return the broth to a boil and add the rice. Reduce the heat to a simmer and cook for 20 minutes, until the rice is tender. Return the chicken to the soup and simmer. | 3. Whisk the remaining zest, lemon juice, and egg yolks in a small bowl. Gradually add about 1 cup of hot soup to the lemon juice mixture. Very slowly stir this mixture into the simmering soup, continuing to stir until the soup thickens. | 4. Stir in the mint, oregano, parsley, and pepper. Season to taste with salt and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
chicken breast	1	boneless	skinless boneless	-	-	-	-
lemon zest	1		grated	-	-	-	-
grain rice	2/3	cup		-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
egg yolk	3			164.22	1.8309	8.0886	13.5354
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
salt				-	-	-	-

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