This classic Greek chicken soup is packed with lots of herbs and veggies.
Even if you are reheating portions, keep the saucepan over low heat and warm it gently.
Simple Tip!
Alison Bickel
No temperingand the possibility of curdlingnecessary!
Her book focuses on the Eastern Mediterranean where recipes traveled with people from one great journey to the next.
She documents the recipes, ingredients, and pathways of people from the Ottoman Empire to todays refugee population.
Alison Bickel
She dedicates the book to the migrants.
Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
Spoon out the bay leaves and chicken and set aside on a plate to cool.
Alison Bickel
Add the rice to the soup with remaining 2 cups (480ml) hot water.
Cover and cook for 10 minutes.
Meanwhile, use your hands to shred the chicken meat from the bones into very small pieces.
Alison Bickel
After the rice has cooked, add the kale and return the chicken to the pot.
Simmer for 5 minutes, then take off the heat.
Pour 2 ladles of broth from the saucepan into a cup.
Alison Bickel
Dont pour in too much hot broth too quickly, or youll end up with scrambled eggs.
Serve in warmed bowls with a drizzle of extra-virgin olive oil.
Alison Bickel
Alison Bickel
Alison Bickel
Alison Bickel
Alison Bickel
Alison Bickel
