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Greek Egg Lemon Chicken Rice Soup

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“This was given to me by the local Greek restaurant owner in my town. It is her own personal way of creating this light but filling soup.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
  2. Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
  3. Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.
  4. Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.

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