Extended Family Recipes

This is one of Kevin's all time favorite soups. So I'm always looking for variations to perfect it for him. He seems to like this recipe, though, he doesn't like it as leftover, reheated. I do. But best served hot. I definitely enjoy the tangy lemon, more lemon the better to me. I find this "Lemon Rice Soup" is best, if you let it thicken up so there's less broth and more rice to it. Kevin likes it with chicken cooked into it. This recipe is a good side with pretty much any dish, but best with chicken or a traditional Greek dish. I've been looking into Greek recipes to serve it with.

Lemon Rice Soup

• 6 cups chicken stock
• 2 eggs
• Juice of 1 lemon
• 6 tbsp. uncooked rice
• Salt
• Cooked Chicken (optional)
  

1. Bring the broth to a boil in a pot or large saucepan;
2. Sprinkle in the rice and cook until tender;
3. in a bowl, beat together the eggs and lemon juice; gradually blend in a ladleful of hot broth, stirring constantly;
4. Reduce the heat to low;
5. Gently pour the egg and lemon mixture into the soup, stirring all the while; leave for a few minutes to thicken, but don't let the mixture boil or it will break;
6. Serve immediately.