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Soup with goat, lamb or chicken



  • 1½ kg chicken, goat or lamb
  • 2 tablespoons soup salt
  • 2-3 cups brown rice
  • 2-3 eggs
  • Juice of 2 lemons


Clean and wash the chicken or meat, which should be cut into large pieces. Add to a saucepan and cover with water. Place the saucepan on the heat to cook (1-1½ hours for the meat; the chicken needs less time). Remove from the saucepan and strain the stock. Put the stock in a clean saucepan. Add water as necessary to make about six cups of liquid. Rinse the rice, and when the stock begins to boil, add to the pan. While the stock is simmering, beat the eggs in a bowl and slowly add the lemon juice, whisking continuously. Remove the pan from the heat when the rice is ready. Use a ladle to slowly spoon stock into the egg mixture, while continuing to whisk. Pour the contents of the bowl into the pan, stirring constantly with a spoon.

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

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