Greek Lemon Soup

By jodyhendryx

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)

Preparation

Step 1

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