Greek Lemon Soup

1. 1

   In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with cloves, carrot, celeary and 2 1/2 cups water to boiling over high heat.

2. 2

   Reduce heat to low; cover and simmer 10 minutes.

3. 3

   With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables.

4. 4

   Cool chicken until easy to handle, then shred into thin strips; set aside.

5. 5

   Add rice to simmering broth; heat to boiling over high heat.

6. 6

   Reduce heat to low; cover and simmer 15 to 20 minutes until rice is tender.

7. 7

   Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined.

8. 8

   Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly.

9. 9

   Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle).

10. 10

    Stir in shredded chicken and margarine or butter.

11. 11

    Sprinkle with chopped chives to serve if you like.

* Per serving · 4 servings · Values may vary.