Greek Chicken & Rice Soup

long-grain rice, 1 cup
chicken broth or stock, 3 cups (chopped)
skinless, boneless chicken thighs or breasts, about 1½ lb
cornstarch (cornflour), 1 tsp
egg yolks, 3
lemon juice, from ½ lemon
salt and freshly ground pepper

1. Cook the rice and chicken.
Prepare the rice according to the package directions and set aside. Meanwhile, in a saucepan over medium-high heat, bring the broth to a simmer. Add the chicken, reduce the heat to low, and simmer, uncovered, until the chicken is opaque throughout, about 7 minutes. Remove from the heat and set aside.

2. Make the lemon-egg mixture.
In a small bowl, stir together the cornstarch and 1 tablespoon water until combined. In a small saucepan over low heat, whisk together the egg yolks and lemon juice. When the egg yolk mixture is just warm, whisk in the cornstarch mixture and then 1 cup of the warm broth. Raise the heat to medium and continue to whisk until a thick sauce has formed, about 5 minutes. Season to taste with salt and pepper.

3. Finish the soup.
Return the pan holding the broth and chicken to medium heat and bring to a simmer. Add the lemon-egg mixture while whisking constantly; the soup will thicken slightly. Stir in the rice and season to taste with salt and pepper. Ladle the soup into bowls and serve.

SERVES 4

Conclusion: This was a really quick recipe to make, and probably really easy, too, if you know how to cook. I certainly would have fucked this sideways if I hadn't had Sam around to advise me. Even though I didn't think chop up the chicken before cooking (because the recipe says nothing about that part), and tried to cook it in a pot without enough broth, Sam was able to undo any damage I may have caused. I would definitely recommend using less chicken then it asks for, but I usually feel that way about most recipes. Either way, it turned out DELICIOUS and I'm sure it will be even better next time.