Chicken soup "a la Greque"

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  3 ⅜ breast fillet or 400g

• Celery

  Raw

  2 stalk, medium or 80g

• Carrots

  Raw

  1 medium or 61g

• Onions

  Raw

  1 large or 150g

• Egg yolk

  Raw, fresh

  2 large yolk (separated from white) or 34g

• Sour cream

  Reduced fat, cultured

  ¹³⁄₁₆ cup or 200g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Dill

  Fresh

  10 sprig or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• White rice

  Long-grain, regular, raw, enriched

  ¼ cup or 50g

Directions

1. Put the chicken breast to boil in cold water (enough water to cover the chicken entirely) together with half an onion and a few laurel leafs. When water starts to boil add a small tbsp of salt.
2. When the breast is boiled through (should be firm to touch, cut to check), remove it from the water (together with the leafs and the onion) and put in at once the fresh chopped onion (the other half), the carrot cut in cubes and the grated celery (the root, not the leafs). Put also two big tbsp of rice.
3. Meanwhile the vegetables and the rice are boiling, cut the breast in cubes and prepare the dressing (mix the yolk eggs with the sour cream, which must be at least 18% fat). Don't forget to stir, from time to time, so the rice won't stick to the bottom.
4. When the vegetables are boiled, add the breast back in.
5. The dressing should be put very carefully into the soup, so the eggs will not curdle. So, at first, add one ladle of soup into the bowl that is holding the dressing and keep constantly stirring!
6. Add another ladle into the bowl and stir. Now pour the dressing slowly into the soup pot and keep stirring for about one minute.
7. Squeeze half a lemon, add ground pepper and salt. Switch off the stove and put the chopped dill. Enjoy! {most important: the FAT sour cream, the dill, and not forgetting to stir!}

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