Chicken & Rice Soup with Egg & Lemon

Name: Chicken & Rice Soup with Egg & Lemon (Pileshko I Oriz Supa So Jatse I Limon)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: 3 parsley sprigs, plus extra, chopped, for garnish; 2 carrots, peeled, diced; 2 celery stalks, diced; Juice of 1 lemon; 4–5 lb (2–2.25 kg) whole chicken, loose fat trimmed around the cavity; 2 eggs; 3 thyme sprigs; 1 teaspoon fresh peppercorns; 1 medium yellow onion, finely diced; 1 tablespoon kosher salt; 1 tablespoon extra-virgin olive oil; ½ cup (90 g) long-grain white rice, rinsed and drained; 2 garlic cloves

Pileshko I Oriz Supa So Jatse I Limon

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

This warming soup has a creamy lemon broth that is delicious and comforting. The egg thickens the soup without feeling heavy or overly rich. I love it with a dollop of Ajvar on top, if you happen to have some.

Ingredients

1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely diced
2 carrots,

Europe
Macedonia
Gluten-free
Soup

Method

In a large pot, heat the oil over medium heat. Sauté the onion until translucent, 4 minutes. Add the carrots and celery and sauté until tender, 5 minutes.

Place the whole chicken on top of the vegetables in the pot. Pour in 8 cups (2 liters) of water and the salt. Using a piece of cheesecloth and kitchen twine, tie the thyme, parsley, garlic, and peppercorns into a sealed parcel. Add th