Name: Soupa Endrada me Kotopoulo - Cypriot Chicken and Veg Soup (Σούπα Εντράδα με Κοτόπουλο)
Ingredients: 1 whole chicken; 2 carrots (peeled and roughly chopped); 2 celery stalks (roughly chopped); 2 potatoes (peeled and diced into large chunks); 4 tablespoons rice (I ike to use arborio but feel free to use short, medium or long grain rice); 3 tablespoons plain flour; 3 eggs; juice of 2 lemons; olive oil (for sautéing); salt and freshly cracked black pepper; fresh parsley

Soupa Endrada me Kotopoulo – Cypriot Chicken and Veg Soup (Σούπα Εντράδα με Κοτόπουλο)

A comforting Cypriot soup made with tender chicken, vegetables, and rice, gently thickened with egg and lemon for a silky finish. This dish is soothing, nourishing, and full of cosy, homely flavours.

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Servings: 8

Course: Dinner

Cuisine: Cypriot

Ingredients Method

Ingredients

1 whole chicken
2 carrots peeled and roughly chopped
2 celery stalks roughly chopped
2 potatoes peeled and diced into large chunks
4 tablespoons rice I ike to use arborio but feel free to use short, medium or long grain rice
3 tablespoons plain flour
3 eggs
juice of 2 lemons
olive oil for sautéing
salt and freshly cracked black pepper
fresh parsley

Method

Heat a drizzle of olive oil in a large pot over medium heat. Add the whole chicken and brown lightly on all sides. Remove and set aside.
In the same pot, add the carrots, celery, and potatoes. Sauté for 4-5 minutes until slightly softened, then remove and set aside.
Return the chicken to the pot and pour in the stock. Bring to a boil, then reduce heat and simmer for 45-60 minutes, until the chicken is cooked through and tender.
Remove the chicken from the pot and allow it to cool slightly before shredding the meat. Discard the bones and skin.
Add the rice to the pot and cook until tender, about 10-12 minutes.
Return the vegetables to the pot and season with salt and pepper.
In a medium bowl, whisk together the eggs, flour, and lemon juice until smooth.
Slowly ladle in a few spoonfuls of the hot soup stock to temper the mixture, whisking constantly.
Gradually pour the egg-lemon mixture into the pot while stirring continuously. Simmer gently (do not boil) for 5 minutes until the soup thickens slightly and turns creamy.
Add the shredded chicken back into the soup, along with the chopped parsley, stir to combine, and adjust seasoning to taste.