"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Greek Lemon Soup Recipe

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This recipe for Greek Lemon Soup, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (13 3/4 ounces each) chicken broth
1 med skinless, boneless chicken breast half
1 small onion peeled
2 whole cloves
1 medium carrot, peeled and cut into 2 inch pieces
1 medium celery stalk, cut into 2 inch pieces
2/3 cup rice
3 large eggs
1/3 cup fresh lemon juice
1 Tbsp butter margarine

Directions:
Directions:
1. In 3 quart saucepan, heat chicken broth, chicken breast, onion studded with cloves, carrot, celery and 2 1/2 cups water to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes.
2. With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables. Cool chicken until easy to handle; then shred into thin strips; set aside.
3. Add rice to simmering broth; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes until rice is tender.
4. Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined.
5. Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly. Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle). Stir in shredded chicken and margarine or butter.

 

 

 

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