Greek Lemon-Rice Soup with Chicken

Recipe Directions

1 quart (4 cups) chicken broth
2 skinless, boneless chicken breast halves (about 2/3 pound), diced
1/3 cup (uncooked) long-grain rice
3 eggs
1/4 cup fresh lemon juice
Salt and pepper to taste

Heat broth over medium-high heat in a large soup pot. Add chicken and rice, cover the pot, and cook 15 minutes. (Reduce heat if necessary to keep from boiling over.) While chicken mixture cooks, beat eggs lightly in a medium bowl. Add lemon juice and whisk well.

When chicken is cooked through and rice is tender, remove soup from heat. Use a glass measure to remove about 1 cup of broth from soup and slowly drizzle broth into egg mixture whisking constantly.

Place soup back over low heat, and stirring constantly, add egg mixture to soup pot. Cook and stir about 2 minutes to thicken slightly. (Do not allow soup to boil.) Season with salt and pepper to taste. Remove from heat and ladle into bowls and serve.