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 the carrot.

3. 3

   Reduce heat, and let simmer for about 25 minutes, until rice and carrots are tender.

4. 4

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

5. 5

   Stir the mixture back into the soup.

6. 6

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

7. 7

   Serve soup warm, using the lemon slices as garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.