Greek Lemon Chicken Soup
Ingredients:
1 Tbl olive oil
8 cups broth ( homemade or store-bought)
1 onion, diced
4-6 garlic cloves
zest strips from 2 lemons
1/2 cup rice ( uncooked )
1 bay leaf
1 cup cooked chicken ( if you are using homemade broth, use chicken that you used to make the broth)
1 egg
1 egg yolk
1/4 - 1/2 cup lemon juice ( I like the soup a little bit more tart, so I added 1/2 cup)
fresh parsley for garnish
salt and pepper to taste
Instructions:
In a large pot heat the oil and add onions and lemon strips. Cover and simmer for about 10 min. Make sure not to brown onions. Add garlic and sauté for about 30 sec, until fragrant.
Add broth and rice to the pot . Stir and add bay leaf. Bring the broth to a boil. Reduce the heat and simmer until rice is tender, about 20 minutes.
Discard bay leaf and lemon zest strips.
Bring the broth to a boil and then turn the heat to simmer.
In a separate bowl, whisk egg, egg yolk, and lemon juice together.
While whisking constantly , slowly add about a cup of hot broth into egg mixture. Whisk until smooth.
Pour egg mixture into a pot and simmer stirring constantly, until soup is slightly thickened.
Serve with fresh parsley, extra lemon zest and pepper.
Note: If reheating the soup, it will get thicker. Feel free to add more broth.
