Greek Lemon Soup
|Chicken broth||2 Can (20 oz)|
|Boneless skinless chicken breast half||1 Medium|
|Onion||1 Small (Peeled)|
|Carrot||1 Medium, peeled and cut into 2 inch pieces|
|Stalk celery||1 Medium, cut into 2 inch pieces|
|Long grain rice||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Chopped chives||1 Tablespoon (For Garnish)|
In 3 quart saucepan, heat chicken broth, chicken breast, onion studded with cloves, carrot, celery, and 2 1/2 cups water to boiling over high heat.
Reduce heat to low; cover and simmer 10 minutes.
With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables.
Cool chicken until easy to handle, then shred into thin strips; set aside. Add rice to simmering broth; heat to boiling over high heat.
Reduce heat to low; cover and simmer 15 to 20 minutes, until rice is tender.
Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined.
Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly.
Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle).
Stir in shredded chicken and margarine or butter.
Sprinkle with chopped chives if you like.