This soup goes way back to my childhood and some people serve it without the chicken.  The egg-lemon sauce shows up in many greek dishes and when combined with the rice and chicken, it makes for a satisfying soup that is good for the soul and so delicious.  You can use canned chicken broth, and a rotisserie chicken, but I don’t recommend it.  While making your own stock is a bit more time-consuming,  it is well work the effort as the flavor is so far superior and much healthier.

Serves 4-6

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