This traditional Greek dish is a wonderful comfort food or replacement for chicken noodle soup during cold season. It is generally served as either an appetizer or as a main course.
8 cups chicken broth
4 eggs
4-8 tbsp lemon juice*
1 tbsp cold water
½ pepper
¼ tsp garlic powder
2 cups rice
2 cups chicken, shredded
Bring chicken broth to a boil. Combine eggs, lemon juice, and cold water; beat until frothy. Remove pan from heat and temper the eggs. To do this, whisk one ladle of hot broth at a time into the eggs slowly. Do this several times until the mixture is heated. Add to the broth along with cooked rice and chicken, stirring constantly. Make sure not to let soup boil if reheating; the eggs will curdle.
*This soup traditionally has a very strong citrus flavor. Play around with the amount of lemon juice you add before you commit; preferences vary widely between people.
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