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Greek Lemon Soup

Western.Chefs's picture
Ingredients
  Chicken broth 2 Can (20 oz)
  Boneless skinless chicken breast half 1 Medium
  Onion 1 Small (Peeled)
  Whole cloves 2
  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)
  Eggs 3 Large
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Margarine/Butter 1 Tablespoon
  Chopped chives 1 Tablespoon (For Garnish)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday

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