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Soup - Lemon Chicken Soup


This soup appeared in Food Network Magazine

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  • 4 Tablespoons EVOO
  • 5 Scallions (white and green parts separated)
  • 4 cups chicken broth
  • 1/4 cup white rice
  • 1/2 cup carrots sliced
  • 2 Large Eggs
  • 4 Tablespoons lemon juice
  • 1 cups shredded cooked chicken breast
  • fresh parsley



Step 1

Heat the oil and sauté scallions. Then add the chicken broth and 1/4 cup rice, and the sliced carrots.
Bring to a boil and simmer until rice and vegetables are tender, about 12-15 minutes.
Whisk the eggs and 3 tablespoons lemon juice in a small bowl and slowly ladle into the hot broth whisking constantly. Add the chicken and whisk some more. Brink heat to a gentle simmer and add the scallions and parsley.

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