Chicken Soup
 

1 chicken, 1½ kilos (3 lbs or 6 oz-4 lbs )
1 carrot

1 Potato
1 onion
1/2 teacup rice, washed and strained (white)
3 eggs
2 lemons
Parsley
Salt-pepper
 

Wash the chicken well and rub it with one lemon. Place it in a pot, cover with water and let it boil for about an hour and a half on medium heat. Add the carrot, the onion, salt and pepper and continue cooking for some more minutes.

When the chicken is done , take it out of the pot. Strain the broth and put it on the fire again. When the broth begins boiling, add the washed rice and continue cooking for 20 minutes. Remove from heat.

Egg and Lemon Sauce (opsional)

Make the egg and the lemon sauce as follows : Beat the eggs, add lemon juice to taste and beat it together. Pour in,very carefully and slowly, tablespoons of the hot but not boiling broth, beating at the same time. Add the egg and lemon sauce to the soup, stirring constantly and rotate the pot a few times.

Sprinkle the individual servings with chopped parsley and serve immediately.

For 5-6 persons

From   Stamatia Kupraiou

Chef of Sarantis Restaurant at Rhodos island