Greek Lemon Chicken Soup
1/2 cup fresh lemon juice
8 cups chicken broth
1/4 teaspoon freshly ground pepper
1 medium carrot, shredded
1 cup chopped cooked chicken
1/2 cup white rice
4 egg yolks
1 lemon, thinly sliced, for garnish
In a large saucepan, combine chicken broth, lemon juice & pepper. Bring to a
boil and add rice and carrot.
Reduce heat, cover and simmer 25 minutes until rice and
carrots are tender.
Remove 1/2 cup soup and gradually whisk into egg yolks. Stir
back into soup.
Add chicken and heat through but do not let boil or eggs will
To serve, ladle into bowls & garnish w/ lemon slices.