Foodbook #509 Greek chicken soup Good morning my friends and happy weekend, today we will create something very healthy with lots of vitamins and less of calories and believe me is the right food for the very cold days. Let’s start Ingredients 1 medium chicken, whole, peeled 2 large dried onions, peeled (one whole and one chopped) 2 large carrots, peeled (one whole and one chopped) 2 bay leaves 3/4 fl. of tea rice for soup (eg clove) 60 ml olive oil salt, freshly ground pepper For the eggnog 2 eggs juice of 1-2 lemons Preparation Fill the chicken with salt and pepper and put it in a deep saucepan with 1,600 ml of water. Put it on a medium heat and boil for about 10 minutes, skimming as needed. Add the whole onion, bay leaves and whole carrot, reduce the heat and cook in a saucepan half-covered for about 1 hour, until the chicken is done. Using a slotted spoon and a fork, transfer the chicken to a plate. Strain the broth and set it aside in a bowl. We search for the chicken and chop it finely. Clean the pot and heat the oil over medium heat and sauté the chopped vegetables for 2-3 minutes. Add the broth and salt and pepper and cook for 10 minutes, until the vegetables are soft. Add the rice and cook in an uncovered saucepan until done. Add the chicken pieces and turn off the heat, leaving the pot on the hot eye. In a bowl, whisk the eggs until fluffy. Without stopping the beating, add the lemon juice and gradually 1/3 of the broth of the pot, until the eggnog is warm. Pour it into the pot and shake to incorporate. Hope you enjoy this, stay safe and healthy my friends and take care of your people My best wishes from Greece