Greek Egg-Lemon Chicken Soup

Egg-lemon chicken soup dates to the days of the ancient Greeks and is enjoyed around the Mediterranean. In traditional egg-lemon chicken soup, the egg adds body and silkiness, while the lemon adds a nice tang to the broth.

Preparation time: 25 minutes

Cooking time: 8 to 10 hours on Low, plus 25 minutes

Yield: 6 servings

1 chicken (4 to 5 pounds)

4 chicken wings

1 clove garlic

1 large onion

2 carrots

2 stalks celery

1/2 bunch parsley

1 bay leaf

1 1/2 teaspoons salt

1/2 teaspoon whole black peppercorns

1 chicken bouillon cube

4 quarts cold water

1/3 cup uncooked rice

3 large eggs

1 large lemon

Salt

1. Cut the chicken into quarters.

   
   



2. Peel and crush the garlic.

   
   



3. Peel the onion.

   
   



4. Scrape the carrots and cut them into 1-inch pieces.

   
   



5. Cut the celery into 1-inch pieces.

   
   



6. Wash the parsley and tie it together with string.

   
   



7. Place the chicken quarters, chicken wings, garlic, onion, carrots, celery, parsley, bay leaf, salt, peppercorns, and bouillon cube in a 6-quart slow cooker.

   
   



8. Pour the water over the chicken and vegetables.

   
   



9. Stir the ingredients together.

   
   



10. Cover and cook on Low for 8 to 10 hours, or until the chicken and vegetables are tender.

    
    



11. Remove the chicken from the slow cooker with a slotted spoon.

    
    



12. Skin and debone the chicken.

    
    

    You can cut the chicken into chunks and freeze it for later use.

    
    



13. Remove the parsley and bay leaf, and discard.

    
    



14. Pour the broth and vegetables through a fine mesh strainer.

    
    

    Press out as much liquid from the vegetables as possible.

    
    



15. Discard the vegetables.

    
    



16. Taste the broth and season with additional salt, if needed.

    
    



17. Place 6 cups chicken broth in a pan.

    
    



18. Bring to a boil over medium-high heat.

    
    



19. Lower to a simmer.

    
    



20. Add the rice and cover the pan.

    
    



21. Cook for 15 minutes.

    
    



22. Remove from heat.

    
    



23. Separate the eggs, placing the whites in a large mixing bowl and the yolks in a small bowl.

    
    



24. Juice the lemon.

    
    



25. Beat the egg whites until stiff.

    
    



26. Add the egg yolks and beat until light.

    
    



27. Gradually stir in the lemon juice.

    
    



28. Slowly pour 2 cups of the simmering broth into the egg mixture, stirring constantly.

    
    



29. Pour the beaten-egg mixture into the broth, stirring constantly.

    
    

    The constant stirring prevents the egg from curdling.

    
    



30. Continue stirring for 1 minute.

    
    



31. Adjust the seasoning with salt.

    
    



32. Serve immediately.

    
    

Per serving: Calories 101 (From fat 27); Fat 3g (Saturated 1g); Cholesterol 107mg; Sodium 751mg; Carbohydrate 10g (Dietary fiber 0g); Protein 7g.

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