Greek Lemon Chicken Soup

In a soup pot, add pieces of chicken meat and pour in the cold water. Add sea salt, peppercorns and bay leaves and bring to a boil over medium heat.

When it starts to boil, reduce heat to a minimum and boil for about 30 minutes. With a slotted spoon, skim off the foam floating on the top. We want the soup to be clean. When the soup starts to boil, add celery root.

After the meat has boiled, put it in a bowl and let it cool slightly. While the meat cools, put chopped vegetables in the soup and boil on medium heat for about 15 minutes. After 5 minutes, add the washed rice into the pot and bring to a boil.

While vegetables are boiling, prepare the grated carrot. In a pan, heat olive oil. When oil is hot, put the carrots and cook slightly until softened, always stirring so as not to burn.

When chicken has cooled, de-bone and cut into pieces. Check the soup, and when rice is cooked, return meat to the pot. Add fried carrots and boil 5 more minutes.

Whisk egg yolks with sour cream until it forms a creamy paste. Thin the paste and temper the egg yolks by adding hot soup. Add about 3-4 ladlefuls of hot soup, then pour everything back into the soup pot, mixing gently.

Add minced parsley and lemon juice. And with that, my Greek lemon chicken soup recipe is ready to serve.