A super simple, bright, comforting soup for one. This Greek classic uses just broth, rice, lemon, and eggs. I like to stir in shredded cooked chicken breast and top with parsley or scallion. You could sauté a few veggies in the pot before simmering the broth if you like. This recipe is adapted from Ruth Reichl's My Kitchen Year.
Servings 1 person
- 1½ cups unsalted chicken stock or low-sodium chicken broth
- 1½ cups water
- 3 tbsp dry white rice
- 2 egg yolks
- ½ lemon (regular sized)
- ½ cup shredded cooked chicken breast
- salt and pepper to taste
Bring stock and water to a boil in a large pot with the lid on. Regular broth or stock would be a little too salty here… if you can’t find unsalted stock or low-sodium broth, up your ratio of water to broth. Once it reaches a boil, add rice, reduce heat slightly, and simmer with the lid on until the rice is tender, about 12 minutes.
Meanwhile, combine the egg yolks and the juice of ½ lemon in a bowl and beat well with a whisk to combine. When the rice is cooked, take a ladle full of the stock mixture and very slowly stream it into the bowl with the egg yolk mixture, whisking constantly until combined. Add this mixture in a slow stream back to the pot with the remaining stock mixture, whisking constantly. Simmer about 5 minutes more, stirring occasionally. It will thicken slightly, but not as much as a custard.
Stir in shredded chicken and simmer about 1 minute more to warm through. Remove from heat. Season with salt and pepper to taste. Garnish with parsley leaves or a little chopped green onion.