Traveling in Quarantine: Greece
Chicken and Lemon Rice Soup
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1 large carrot chopped
- 1 celery stalk chopped
- 1/2 cup Arborio Rice
- 4 cups chicken broth low sodium
- 3 tbsp lemon juice freshly squeezed
- 3 eggs
- 2 chicken breast cooked and shredded or a rotisserie chicken
- Salt and Pepper to taste
Instructions
- Add the oil to a Dutch oven over medium-high heat then add the chopped onion, carrot, and celery. Cook until translucent and tender.
- Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.
- Meanwhile in a small bowl beat the egg together with lemon juice.
- Add the shredded chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.
- Garnish with lots of parsley and lemon slices.
Authentic Greek Salad
Ingredients
- 4 medium-sized tomatoes cut into wedges
- 1 English cucumber or two small Persian cucumbers, sliced into half moons
- 1 large green bell pepper cored and thinly sliced
- 1 small red onion peeled and thinly sliced
- 1 cup kalamata olives
- 3 –4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano plus extra for serving
- sea salt
- 5 ounces feta cheese thickly-sliced if possible
Instructions
- Combine the tomatoes, cucumber, bell pepper, red onion and olives in a large mixing bowl. Drizzle evenly with olive oil and red wine vinegar, and sprinkle with the oregano and a pinch of salt.
- Toss briefly. Then top with feta cheese. And finish the salad by drizzling a little extra olive oil and adding another pinch of oregano on top.
- Serve and enjoy! Or refrigerate in a sealed container for up to 3 days.
