Greek Egg Lemon Chicken Rice Soup

1. 1

   Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.

2. 2

   Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.

3. 3

   Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.

4. 4

   Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.

* Per serving · 4 servings · Values may vary.

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