This delicious Greek style egg, lemon and chicken soup is traditionally made in the cold winter days. It requires a flavorful homemade chicken broth made from scratch. The stars of this soup are the chicken broth and the egg lemon sauce.
In a large stockpot with chicken broth add chicken meat and rice, cook until al dente for 6 minutes. Once the rice is cooked, turn the stove off.
On a bowl whisk together the egg yolks, lemon juice, sifted cornstarch and olive oil. The cornstarch should be well dissolved until a yellow and creamy liquid sauce is obtained.
With a ladle add hot chicken broth from the stockpot into the egg sauce while constantly whisking for the eggs not to get curdled.
After few more cups added, you can safely return the sauce back to the stockpot to cook for about 2 minutes on medium high heat. The chicken lemon soup will have a thick creamy yellow consistency.
Taste for salt and pepper and garnish with fresh dill. Serve with crusted bread.