Greek lemon chicken soup


1/2 cup fresh lemon juice
8 cups chicken broth
1/4 tsp freshly ground pepper
1 medium carrot, shredded
1 cup chopped cooked chicken
1/2 cup white rice
4 egg yolks

1 lemon, thinly sliced, for garnish

How to prepare

In a large saucepan, combine chicken broth, lemon juice & pepper. Bring to a boil & add rice & carrot. Reduce heat, cover & simmer 25 minutes until rice & carrots are tender.
Remove 1/2 cup soup & gradually whisk into egg yolks. Stir back into soup. Add chicken & heat through but do not let boil or eggs will curdle. To serve, ladle into bowls & garnish w/ lemon slices.

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