Egg-lemon soup. A very simple recipe with natural taste... So nutricious!
1 ½ kilo of stewed chicken
¾ cup of rice
3-4 tablespoons of olive oil
1-2 teaspoons of corn starch
Put water in a pot to cover chicken and boil until tender. Strain broth, season with salt, pepper and pour 3-4 tablespoons of olive oil. Cut chicken in pieces and set aside. Let the broth boil, add rice and boil until rice is tender (about 10-12 minutes). Dissolve the corn starch in the lemon juice. Withdraw the pot from the heating. Make the egg-lemon sauce by beating the eggs very well and gradually adding the mixture of lemon juice with corn flour and continue beating. Take a soup ladle full of broth and slowly add to the egg mixture, continue beating (never stop). Add 4-5 ladles of broth to the egg mixture and then pour the egg-lemon sauce in the pot, stir carefully.
Allow a few minutes to settle down and serve. Stir in chicken pieces.