Although this is a Greek recipe, it is served at most Chaldean restaurants and so we thought we would share our recipe.
7 cups chicken broth
1 cup basmati rice
1 cup cooked shredded chicken breast*
1/3 cup fresh squeezed lemon juice
salt and pepper to taste
*For my chicken breast I seasoned with salt, pepper, and garlic powder and then pan fried until fully cooked. You could also use a store bought rotisserie chicken.
Rinse the rice. In a pot, bring chicken broth to a boil and then add the rice. Simmer until the rice is cooked, about 15 minutes. Add the lemon juice and chicken to the pot and stir. Beat the egg in a bowl. Add a few tablespoons of the broth from the soup to the beaten egg and mix. Slowly add the egg mixture to your pot and whisk it in the soup while you are adding. Add salt and pepper to taste. You may also add more lemon if you prefer.