Greek Lemon Rice Soup with Chicken
Ingredients
- 1 onion diced
- 3 carrots diced
- 1 bay leaf
- 2 boneless chicken breasts cooked and shredded or chopped
- 2 C rice cooked
- 64 oz chicken broth
- 2 egg yolks
- ⅓ C lemon juice fresh
- ¼ C parsley freshly chopped
- Salt and pepper to taste
Instructions
- Place onion, carrot, bay leaf and chicken broth in a large pot over medium/high heat. Bring just to a boil and then reduce to a simmer. Cook 20 minutes, or until vegetables are just soft.
- In a bowl whisk eggs well. Whisk in lemon juice. While continuously whisking egg and lemon juice, add in 1 ladle full of the hot soup mixture. Whisk 1 minute and add another ladle of hot liquid. Again, whisk for 1 minute.
- Reduce soup heat to low and stir whisked egg, lemon juice and hot broth mixture into soup. Season with salt and pepper. Cook, just 5 minutes on low. Stir in cooked rice and parsley and serve.
Notes
Recipe inspired by Greekfood.about.com