Greek Chicken Lemon Rice Soup Recipe
Greek Chicken Lemon Rice Soup
Flavors of Greece
Total time: 15 to 30 minutes

Prep. time: 10 minutes
Cooking time: 10 minutes if the stock is already prepared

Difficulty: Easy
For 4 servings

- 1.5 liters (6 cups) chicken stock
- 2 eggs
- Juice of 1 lemon
- 6 tbsp. uncooked rice
- Salt
  1. Bring the broth to a boil in a pot or large saucepan;
  2. sprinkle in the rice and cook until tender;
  3. in a bowl, beat together the eggs and lemon juice; gradually blend in a ladleful of hot broth, stirring constantly;
  4. reduce the heat to low;
  5. gently pour the egg and lemon mixture into the soup, stirring all the while; leave for a few minutes to thicken, but don't let the mixture boil or it will break;
  6. serve immediately.
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