On cooler days I recommend the Greek lemon chicken soup recipe, made in my style, as I did at home in Transylvania. For us, but also throughout Romania, this Greek soup is very popular and loved. It is present in the menu of all restaurants, but with different modifications within the recipe.
Take a soup pot in which we put the pieces of chicken meat and over which we pour about 4 litres of cold water. Add a tablespoon of sea salt, a teaspoon of peppercorns and two bay leaves and bring to a boil over medium heat.
When it starts to boil, reduce the heat to a minimum and simmer for about half an hour. With a slotted spoon, take the foam produced for the soup to be clean. When the soup starts to boil, you can also add celery roots.
After the meat has boiled, remove it in a bowl and set aside to cool slightly. Until the chicken pieces cool, add the chopped vegetables to the soup and simmer on medium heat for about 15 minutes. After 5 minutes, put the washed rice in the soup to boil.
Until the vegetables are boiling, prepare the grated carrot. For this, heat in a pan four tablespoons of olive oil. When the oil is hot, add the grated carrots and fry them slightly until softened, continuously stirring not to burn.
After the boiled chicken pieces have cooled, you can debone them and cut the meat into pieces. Check the soup, and if the rice is soft and cooked, you can put the chicken back in the pot and the fried carrot and simmer more five minutes.
Mix the two egg yolks with sour cream until we get a creamy paste. You have to thin the thickening by adding hot soup, which will increase the temperature of the thickening. Put about 3-4 ladles of hot soup, then pour all in the soup, mixing slightly.
Add a tablespoon of minced parsley and with that my Greek lemon chicken soup recipe is ready to serve.