Greek Lemon Soup
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
chicken broth
|
*
|
| 1 | medium |
chicken breast halves, boneless, skinless
|
*
|
| 1 | small |
onions
peeled |
|
| 2 | whole |
cloves
|
*
|
| 1 | medium |
carrots
peeled, cut into 2 inch pieces |
|
| 1 | medium |
celery stalks
cut into 2 inch pieces |
*
|
| ⅔ | cup |
long grain rice
|
|
| 3 | large |
eggs
|
|
| ⅓ | cup |
lemon juice
|
|
| 1 | tablespoon |
margarine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
chicken broth
|
*
|
| 1 | medium |
chicken breast halves, boneless, skinless
|
*
|
| 1 | small |
onions
peeled |
|
| 2 | whole |
cloves
|
*
|
| 1 | medium |
carrots
peeled, cut into 2 inch pieces |
|
| 1 | medium |
celery stalks
cut into 2 inch pieces |
*
|
| 158 | ml |
long grain rice
|
|
| 3 | large |
eggs
|
|
| 79 | ml |
lemon juice
|
|
| 15 | ml |
margarine
|
|
Directions
In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with cloves, carrot, celeary and 2½ cups water to boiling over high heat.
Reduce heat to low; cover and simmer 10 minutes.
With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables.
Cool chicken until easy to handle, then shred into thin strips; set aside.
Add rice to simmering broth; heat to boiling over high heat.
Reduce heat to low; cover and simmer 15 to 20 minutes until rice is tender.
Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined.
Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly.
Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle).
Stir in shredded chicken and margarine or butter.
Sprinkle with chopped chives to serve if you like.
