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Friday, January 16, 2015

GREEK CHICKEN LEMON RICE SOUP

INGREDIENTS
6 cups low-sodium chicken broth
3/4 cup long-grain white rice
2 cups cooked chicken, diced (a rotisserie chicken works great for this)
2 large eggs, at room temperature
2/3 cup fresh lemon juice (do not use bottled)
DIRECTIONS
  • Add broth and rice to a large saucepan. Bring to a boil.
  • Reduce heat to a simmer, cover, and cook 15 minutes or until rice is cooked.
  • Add chicken to pot.
  • Remove soup from heat and cover.
  • In a separate bowl, whisk lemon juice into eggs until frothy.
  • Ladle out about 1 cup hot broth from soup pot and slowly whisk it into the eggs, whisking continually.
  • Slowly stir the warmed eggs into the pot of soup.
  • Serve immediately.

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