I think I have had this soup twice and loved it both times. Once I was like 14 and my best friend’s mom made it. The next time I had it was in a small family-owned bar in Skaramunga, Greece. just outside of Athens. Both times the moms thought I was just too skinny. I seem to have fixed that problem.
Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
1/2 to 1 cup finely chopped carrots
1/2 to 1 cup finely chopped celery
1/2 to 1 cup finely chopped green onions
2 garlic cloves, finely chopped
8 cups low-sodium chicken broth
2 bay leaves
1 cup rice
Salt and pepper to taste
2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)
1/2 cup Key Limejuice
2 large eggs
Fresh parsley for garnish (optional)
- In a large Dutch oven or heavy pot, heat 1Tbs olive oil on medium-high. Add the carrots, celery, and green onions, toss together to sauté briefly then stir in the garlic.
- Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt, and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
- To prepare the egg-key lime sauce, in a medium bowl, whisk together the key lime juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
- Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!