Greek Lemon Rice Soup
Traditional Greek Lemon Rice Soup with some added veggies.
- 6 cups chicken broth
- 2 eggs
- 1 lemon, juice and zest
- 1.5 cups white rice, cooked
- 1 tablespoon olive oil
- 1/2 bundle asparagus, optional
- 1-2 chicken breasts, cooked and shredded (optional)
- salt and pepper to taste
Cook 1.5 cups of rice according to directions. Cook Chicken and shred or use rotisserie chicken (1-2 cups). Cut Asparagus into 1 1/2 in. pieces. Heat 1 tablespoon of Olive Oil in a skillet, add asparagus and cook for 3-5 minutes. Set asparagus aside.
In a large soup pot bring the 6 cups of chicken broth to a simmer.
In a separate bowl combine the two eggs with the juice and zest of 1 lemon. Whisk to combine.
Add 1/4 cup at a time of hot chicken broth to the egg mixture to temper the eggs without scrambling them. Whisk constantly as you add the broth into the eggs. Once you've added a cup or so of hot chicken broth the eggs should be hot enough to add into the chicken broth pot. Simmer the broth for 10-15 minutes until mixture thickens slightly- whisking every few minutes.
Add chicken, rice, and asparagus. Heat for 5 minutes. Serve with crusty bread.