Summary

Ingredients

• 1 ½ kg chicken, ready to oven, without giblets
• 1 large onion (s)
• 2 ½ liters water
• 2 clove (s)
• 250 g rice (lon rain rice)
• 2 egg (s)
• 1 lemon (s), add the juice from it
• Salt and pepper, ground

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Instructions

1. Place the chicken in a large saucepan. Add the onion, cloves and water. Slowly bring the contents of the pot to a boil. Skim off the foam. Simmer over low heat for 2.5-3 hours until the meat comes off the bone easily.
2. Take the saucepan off the stove. Take out the chicken and place it on a board. Use a slotted spoon to fish out the onion and cloves and throw them away. Use a carving knife to remove the meat from the chicken bones and cut into bite-sized pieces. Throw away the bones.
3. Put the chicken back in the saucepan and bring the soup to the boil again. Add the rice and let the soup simmer, covered, for 15-20 minutes until the rice is cooked through.
4. In a medium-sized bowl, beat the egg with the lemon juice until frothy. Add 4-5 ladles of the soup to the egg mixture and beat vigorously each time. Then pour the egg mixture into the saucepan and stir with a wooden spoon until everything is well mixed. Possibly seasoning. Serve immediately.
5. Tip: Kritharaki instead of rice is also possible.