Greek Chicken Lemon Soup

Ingredients

• 1.5 lb chicken thighs
• 8 cups chicken broth
• ½ cup white rice
• 3 large eggs
• 2 medium lemon
• ¼ cup fresh parsley
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   In a large pot, combine the 1.5 lb chicken thighs and 8 cups chicken broth. Bring to a boil over high heat, then reduce to medium-low and simmer until chicken is cooked through, about 25 minutes.

2. 2

   Remove the chicken to a plate. When cool enough to handle, shred the meat, discarding bones and skin. Set aside.

3. 3

   Add the 0.5 cup rice to the broth and simmer over medium heat until tender, about 15 minutes.

4. 4

   In a bowl, whisk the 3 eggs with the juice of 2 lemons until frothy.

5. 5

   Slowly ladle about 1 cup of hot broth into the egg mixture, whisking constantly to temper it.

6. 6

   Pour the tempered egg mixture back into the pot, stirring gently over low heat until the soup thickens slightly, about 3 minutes. Do not boil.

7. 7

   Stir in the shredded chicken, 1 tsp salt, and 0.5 tsp pepper. Cook for 2 more minutes until heated through.

8. 8

   Serve hot, garnished with the 0.25 cup chopped parsley.

Tools you’ll need

• large pot
• whisk
• ladle
• knife
• cutting board

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