Greek Lemon-Egg Soup

1. 1

   Heat the rice and broth in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove soup from the heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs. Whisking continually, slowly stir warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.