Greek Lemon Chicken Soup

1. 1

   In a large saucepan, combine chicken broth, lemon juice and pepper.

2. 2

   Bring to a boil and add rice and carrot.

3. 3

   Reduce heat, cover and simmer 25 minutes until rice and carrots are tender.

4. 4

   Remove 1/2 cup soup and gradually whisk into egg yolks.

5. 5

   Stir back into soup.

6. 6

   Add chicken and heat through but do not let boil or eggs will curdle.

7. 7

   To serve, ladle into bowls and

* Per serving · 4 servings · Values may vary.

No additional tips available.