Greek Chicken and Egg-Lemon Soup

Ingredients –  8 cups chicken broth –  ½ cup long-grain white rice –  1 bay leaf –  ½ teas cardamom – 12 4 ” strips lemon zest about 2 lemons –  ¼ cup fresh lemon juice juice from 2 lemons –  1 ½ teas salt –  6 oz cooked chicken –  2 large eggs plus 2 yolks, room temperature

Instructions 1. In a large stock pot or Dutch oven, bring the stock to a boil. Add rice, bay leaf, cardamom, lemon zest, salt. Reduce the heat to a simmer and cook until the rice is tender. Remove the satchel of lemon zest and the may leaf. Stir in the chicken.

2. Bring the soup to a boil again over high heat and quickly reduce to low

3. In a large bowl, whisk the eggs and egg yolks with the lemon juice. While continuously whisking, ladle in about 2 cups of the soup broth.

Carefully pour the egg mixture back into the soup while continuing to  stir.  Cook on low heat for about 4 to 5 minutes, while the eggs thicken the  soup, making sure to not simmer the soup and continue stirring.

Remove from heat immediately and serve.

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