Made EXACTLY as written and it Was EPIC! So good. I don't understand some of the other reviews because Chef John's recipe is on point and didn't require any adjustments. In my humble opinion Chef John has done it again!
As good as the little Greek restaurant we frequent. The sautéed onions make the difference and balance the lemon very nicely. I added fresh oregano and parsley from my garden but substituting fresh herbs was the only change I made. Thanks again Chef John
Good base recipe, but needs some work. I'd use less lemon next time, probably start with a quarter to a third cup and adjust up from there to taste. Too long of a cook time after adding the rice. I'd let the stock simmer with the sautéed onions for 30 min or so before adding the Arborio. Think I may skip adding it to the soup at all, cook it on the side and add into the individual bowl of soup when serving. Rice and Pasta tend to turn to glue goop when they sit in a pot of soup. Chef John is Right On about starting this soup with a whole bird in a pot!
Yummy! Very hearty and lemony. The only change I made was to coarsely shred the meat instead of chopping it. I think if you intend this for 6 servings the soup is a complete meal. I served mine as smaller portions with dill bread so it came out to about 8 servings. Epic is right!
Terrific recipe. The tang of the lemon offsets the sweetness of the onion and the meaty chicken perfectly, and the rice helps make it quite filling. It's great as leftovers, too... I found that after it sat in the fridge overnight, the flavours were almost better than they were freshly made.
This is the classic way we make Greek chicken soup and I mean greeks in greece not the ones in NY. It works amazingly when you have the cold. Thanks Chef John and oh I still think you did put too much lemon, juice of 1.5 - 2 lemons should be fine.
FORGOT to say if you want to freeze it, do it before the eggs and lemon part, this takes literally two minutes. Eggs and lemon don't freeze well. Will keep for ages in the freezer.
Using an electric pressure cooker cut my time in half and made this a one pot meal. I used it for the whole chicken and then the rice, mixed the egg, lemon, broth and spices and then poured back in with the chopped chicken. Turned onto the slow cooker setting to heat through and done. It was great.
It's perfect for what it is. Veggies, chicken, and eggs. Tasty and healthy. After I pull my chicken to shred the meat I usually make a bone broth by returning the bones, scraps, and skin to the stock pot to simmer for hours. I then place the stock in the fridge overnight to solidify the fat cap for easy removal. I make this soup once or twice a month. It's a very easy recipe, but it does require patience.
We have made this soup many times over now and we still love it the same as the first time ! The only thing changed is I lowered the lemon amount and only used one egg. I recommend making the soup (broth part) a day ahead, let it sit in the fridge over night so the fat rises and the next day, after skimming fat, finish the remainder of the recipe..for those who need a lower fat soup. Wonderful flavor taste delicious ! Thank you so much Chef John :) we have made many of your recipes and have enjoyed each and everyone !
