This Greek lemon chicken soup gets its thick consistency from eggs; they're tempered by hot chicken broth and whisked in just before serving.
Yield: 4-6 servings
Active Time: 20 minutes Start to Finish: 30 minutes
For this recipe you’ll need:
8 cups chicken stock
1/2 cup long grain rice
3 eggs
1/2 cup fresh lemon juice
Salt and pepper to taste
Heat the stock in a saucepan until boiling. Stir in the rice and cover. Reduce the heat to a simmer and cook for 8 to 10 minutes, or until the rice is tender. Reduce the heat to low.
In a medium-size bowl, beat the eggs until well blended. Whisk in the lemon juice. Gradually whisk in two ladlefuls of the hot stock to the bowl with the eggs to temper the mixture.
Whisk the egg mixture back into the hot stock. Cook, stirring with a wooden spoon, just long enough to thicken the soup. Be sure not to let the soup boil.
