Greek Chicken Soup with Rice

Ingredients

Chicken: 1 medium olive oil: while (optional) glutinous rice or Carolina: 1 ½ cup (to those who do not like the stickiness of the rice may well use the classic for pilaf -the soup will come equally delicious, but more sparse in texture) salt pepper lemon: 1 (the juice) For the lemon sauce eggs: 1-2 lemon: 1 (the juice) pepper

Preparation

1.If you buy the chicken from the butcher, you may well tell it to him to clean and cut it in 4 if you facilitate. Otherwise wash it and put it all in the pot. Add water nearly up to the covers and put to boil. Initially formed foam on the surface, which patiently remove with a spoon. When he stopped coming freshman foam, salt and pepper, add olive oil (optional) and leave the chicken to boil for 40'-50 '. Always check the water level be at least 2/3 of the bird. 2.Remove the chicken from the pot and leave it in a serving bowl. Pass the gravy strainer and put it back now filtered into the fire. Depending on how thick you want the soup, add 1 ½ cup rice in 8-9 cups of broth. Cook until the rice-old according to what is written in the packaging of the type of rice you used. Try very -to be sure. Remove the soup from the heat and let it cool. Prepare the lemon sauce beating well a couple of eggs at room temperature with the lemon juice until completely homogenized. 3.Pour the lemon sauce to the soup as follows: Take a spoonful of warm soup and pour into the bowl with the lemon sauce, stirring well to immediately diffuse into the mixture. Continue so spoonful: Your goal is to "warm up" gradually lemon sauce, reducing as much as possible the temperature difference having the soup, so when tucking into not "cut". Then add the egg and lemon in the pot with the soup, stirring constantly to. This means that you control the amount of egg and lemon falling, so have time to stir and to see that fully mixed with the soup. "I hope to relief those people who have trouble with their stomach"