Greek chicken soup with egg lemon sauce

Timeless favorite soup for the cold days to come!

Ingredient

• 1 whole chicken about 1 kg
• 2 medium carrots
• 2 medium onions
• 2 celery sticks, leaves only
• 2 bay leaves
• 1 tbsp peppercorns

For the soup:

• 250 g glutinous rice
• 2 1/2 lt of boiled chicken broth
• 2 carrots
• 1 onion
• 4 sprigs of celery
• Salt, Pepper

For the egg lemon sauce:

• 4 large egg yolks
• 1tbsp cornflower
• 1/2 cup lemon juice

Execution

1. In a large saucepan put the chicken, carrots, onions, celery, bay leaves, pepper, add water to cover all ingredients and boil for 40 minutes, skimming the froth at times.
2. Remove the chicken to a platter, allow to cool and cut in small pieces.

For the soup:

1. Strain the broth where the chicken has boiled, in another saucepan.
2. Cut vegetables into small cubes, add them to the pan along with rice, vegetables, frozen chicken, salt and pepper and cook over low heat for about 15-20 minutes.

For the egg lemon sauce:

1. Whisk the eggs, lemon and corn flour in a bowl.
2. Take some broth from the soup and add it to the bowl, stirring constantly.
3. Add the egg lemon sauce slowly back to the soup stirring constantly.