Soup - Lemon Chicken Soup

By á-47179

This soup appeared in Food Network Magazine

Ingredients

• 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

Preparation

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.