Chicken Soup with Egg-Lemon Sauce

A traditional prelude to Christmas meal or dinner.

Ingredients

Instructions

Cover the chicken or turkey with water in a large pan and bring to the boil
Simmer for 2 hours or until it is cooked
Remove the meat
The chicken or turkey may be set aside and used in another recipe as only the broth is used for this soup
The Corfiots brown it in the oven and serve it as a main course
Add the rice to the broth and cook until it is tender
Beat the 2 egg whites very well until they are light and foamy
Add the yolks and keep beating
Add the lemon juice and continue beating
Slowly begin to add some of the warm broth to the egg mixture, beating constantly
Add enough broth to make the egg mixture the same temperature as the broth gradually increasing the temperature in the egg mixture so the soup is not lumpy
Then quickly add the egg mixture to the broth and rice, all at once and stirring constantly
Add salt and pepper to taste
Let the soup stand for 15 minutes. (Be careful when reheating this soup. Do not boil again or the egg will coagulate.)

Accompany Chicken Soup with Egg-Lemon Sauce with an excellent Livadiotis Halicuna Kakotrygis White Wine.