Greek Lemon Chicken Soup

Note: You can use a store-bought stock if you want, but you will need to cook the chicken separately. In this case, skip the stock-making portion and go straight to making the soup.

For the stock:
Add all the stock ingredients to a pot and bring to a boil. Bring to simmer and cook uncovered for 1 1/2 hours. Strain through a colander and discard the solids. You should get about 8 cups of the stock needed for this soup.

For the soup:
Take the cooked chicken from the stock and shred 2 cups of it. If you didn’t make the stock, cook the chicken.

Bring 8 cups of the chicken stock to a boil. In the meantime, combine egg yolks, lemon zest and juice in a bowl. While whisking slowly, add 2 cups of the hot stock. Pour the mixture into the pot with the stock and continue whisking for few minutes more. Do not allow to boil this time.

Make individual portions by adding 1/2 cup of the cooked rice, 1/3 cup of the shredded chicken, and 1 – 1/2 cups of the soup. Season with salt and pepper if needed.