Chicken and rice soup is something Mississippi Deltans and Greeks have in common; the Greeks simply and artfully add more lemon to theirs.  This unpretentious recipe will appeal to then most discerning tastes, deliciously served hot or cold.


 1 small chicken fryer, cut in pieces

 6 cups water

 1 tbsp fresh ground pepper

 ¼ cup plus 2 tbsp Delta Belle Long Grain White Rice

 3 eggs

 Juice of 1¾ lemon

 Salt to taste

 ¼ lemon, very thinly sliced, garnish

 Scant sum of fresh dill, garnish


     In large stockpot, bring water to boil and add chicken and pepper.   Gently boil until chicken is done.  Remove with slotted spoon to cool. When cool enough to touch, separate meat from bone:  set meat aside, and replace bones back into stockpot and boil for 15 minutes.  Remove and discard bones.

Strain stock in some fashion, and replace back into stockpot and bring to boil.  Add rice and salt, stir, and simmer for 20 minutes.   Meanwhile, tear loose chicken apart.  When rice is well cooked, replace chicken back in stockpot and warm.

Meanwhile, whisk eggs until frothy and light.  Add lemon juice and blend well.

When rice is cooked, remove 1 cup stock from soup.  Slowly add this to egg and lemon, blending vigorously to keep eggs from cooking with hot addition.  When successful melded, slowly add this mixture back into the stock and rice, blending vigorously and thoroughly.  Mixture will thicken.

May serve warm or cold.  To serve warm, Ladle into bowls and garnish with lemon and dill.  To serve cold, cool to room temperature, then temper in refrigerator until very cold.  Ladle into bowls, and garnish with thinly sliced lemon and dill.  Enjoy!