Greek Style Chicken Soup

By boscobojo

Ingredients

• 2 Tbl. vegetable oil
• 1/2 cup carrot, shredded
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 2 cups water
• 2 cans fat free reduced sodium chicken broth
• 1/2 cup fresh squeezed lemon juice
• 1 tsp. lemon zest
• 8 egg yolks
• 2 cups white rice, cooked
• 2 cups cooked chicken breast meat, diced
• Salt and pepper to taste

Preparation

Step 1

In large stock pot, heat oil, and saute carrot, celery and onion for 2 minutes on medium high until translucent. Add water, chicken broth, lemon juice, lemon zest and simmer for 20 minutes.

Beat egg yolk until light in color. Gradually add a ladle or two of hot soup to egg yolks to temper. Add egg-soup mixture back in the soup pot slowly, stirring constantly. Add rice and chicken, and heat for additional 5 minutes (ensuring chicken has reached a safe temperature 165 degrees). Season with salt and pepper to taste.

Serve in bowls with lemon slices as garnish. Refrigerate any leftovers.