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Chicken soup



  • 1 kilo of meat (with fat content) or 1 chicken
  • 2 cups rice
  • 3 eggs
  • Juice of 2 lemons


Wash the chicken or meat and cut into pieces. Cover in a suitable amount of water and bring to the boil. Skim foam from surface and leave to simmer until cooked. Remove meat with a slotted spoon and strain the stock. Return to the heat, bring to the boil, and add the rice. When the rice is cooked, remove from the heat. Remove the pan from the heat, and slowly pour in the contents of the bowl with the beaten eggs, stirring constantly with a wooden spoon, making sure that the soup doesn’t split. Whisk the egg in a bowl, slowly add lemon juice and then the stock, continuing to whisk so that the egg does not split. Then add this mixture to the saucepan. Stir well and serve.

(Recipe from the Cretan cookbook by Maria Pitsikaki 2009 from ‘Palaina kai Nostima’)

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