Greek Lemon Soup Recipe
This Greek Lemon Soup makes a good Appetizer for most meals. You will be ever grateful to the Greek people for sharing this addictive Greek Lemon Soup recipe with the world! Indulge yourself in this Greek Lemon Soup as Appetizer. The marriage of the incredible flavors of Chicken with other ingredients is the secret to this Greek Lemon Soup recipe. In my estimation, if one is a chef, one needs to have a personal recipe of Greek Lemon Soup, just like I do.
Ingredients
2 cans chicken broth
1 medium 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 regular long grain rice
3 large eggs
1/3 cup fresh lemon juice
1 tablespoon margarine or butter
Chopped fresh chives for garnish
Directions
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.
With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables.
Cool chicken until easy to handle, then shred into thin strips; set aside. 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.
Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined.
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.
Sprinkle with chopped chives if you like.
Reduce heat to low; cover and simmer 10 minutes.
With slotted spoon, remove chicken and vegetables from saucepan; discard vegetables.
Cool chicken until easy to handle, then shred into thin strips; set aside. 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.
Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined.
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.
Sprinkle with chopped chives if you like.
