Greek lemon chicken soup

Name: Greek lemon chicken soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Chicken breast (with skin, on bone; approx. 500 g); 1 collar Soup Greens; 2 Bay leaves; 3 Allspice seeds; 2 Carnations; 1 TEASPOON Peppercorns; 7-10 Tbsp salt and pepper; 1 Onion; 200 g young leaf spinach; 1 TABLESPOON Oil; 100 g Rice; 2 Organic lemons; 2 Eggs (Gr. M)

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Tastes of sun and south! The whisked egg gives the soup its typical creamy consistency

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Chicken breast (with skin, on bone; approx. 500 g)
1 collar Soup Greens
2 Bay leaves
3 Allspice seeds
2 Carnations
1 TEASPOON Peppercorns
7-10 Tbsp salt and pepper
1 Onion
200 g young leaf spinach
1 TABLESPOON Oil
100 g Rice
2 Organic lemons
2 Eggs (Gr. M)

Directions

1
Rinse the chicken breast and put it in a pot. Cover with approx. 1.5 l cold water. Bring to the boil, skim off any foam that develops. Clean, wash and chop the soup greens. Add soup greens, spices and approx. 2 tsp. salt to the meat and simmer for approx. 45 minutes. Take the meat out, pour the stock through a sieve and collect it.
2
Peel and finely chop the onion. Wash the spinach. Heat oil in a pot. Fry the diced onion until transparent. Add rice and steam briefly. Deglaze with the broth and simmer for about 15 minutes.
3
In the meantime, remove the meat from the skin and bones and cut into pieces. Wash 1 lemon hot and grate the peel. Squeeze both lemons. Whisk eggs and approx. 100 ml lemon juice. Remove approx. 200 ml of hot stock and stir in the whisked egg. Then stir everything into the remaining hot stock. Add spinach and meat to the soup and heat it up (do not boil any more!). Season soup with salt, pepper and lemon peel.