- 6 cups chicken broth
- 3/4 cup long-grain white rice
- 2 cups chopped cooked chicken
- 2 eggs (at room temperature)
- 2/3 cup lemon juice (freshly squeezed for best taste)
Combine broth and rice in a large sauce pan. Bring to a boil. Reduce heat, cover, and simmer 15 minutes or until rice is cooked. Add chicken and simmer 5 more minutes. Remove from heat.
In a separate bowl, whisk eggs and lemon juice until frothy. Ladle out about 1 cup of broth from the soup pot and slowly whisk it into the egg mixture.
Slowly stir the warmed egg mixture into the soup. Serve immediately.
4-6 servings
—-
Adapted from What’s KP Cooking? (https://whatskpcooking.com/2014/01/greek_chicken_lemon_rice_soup/)