This citrusy soup is a lesser known Greek classic and is believed to have made its way there with the Sephardic Jews. This ethnic group originating from the Iberian Peninsula has a cuisine that consists of stuffed vegetables, salads, fruits, nuts, herbs, lentils and chickpeas (to name a few). It was originally made with pomegranate or orange juice, but with the popularization of lemon juice in the 10th century it is now the preferred fruit juice.
This recipe was written by Erik Cosselmon for the book Kokkari: Contemporary Greek Flavors
1. Place chicken breast in a medium pot with the stock and water, bring contents to simmer. Once simmering add rice and salt, reduce heat to low and cover.
2. Once rice is tender (about 18 minutes) remove chicken breast and shred once cooled.
3. Next bring the broth back to a simmer over medium-high heat. Whisk in cornstarch mixture.
4. Whisk egg yolks with 1/3 cup of lemon juice in medium sized bowl. Then slowly whisk in 1/2 of the broth into the egg and lemon juice mixture. Return mixture to pot bringing to boil, whisking constantly. Once boil achieved remove from heat and return chicken along with dill to garnish. Serve immediately