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Joined Date: Mar 26, 2007
"Delicious! My college roommate was Greek and introduced this to me when I visited her in Athens for the summer. Her mom would make it for her when she was sick. Now I'm following the tradition with my kids. I sped up the cooking time by using a rotisserie chicken and making the rice separately while the broth cooked. It took me less than an hour. I also like how this recipe is more authentic (I think) in that the lemon juice and egg are combined for the signature lemony flavor without using milk. A lot of recipes I found online had milk, which I I'm trying to avoid.