Greek Lemon Soup with Rice
5 cups chicken or vegetable broth
3/4 cup white basmati rice
1 lemon, juiced
Salt and white pepper to taste
Optional: cooked chicken meat
- Bring broth to boil in a large pot, add rice, and simmer until rice is cooked, 15-20 minutes.
- In a small bowl, beat the eggs and lemon juice together. While whisking constantly, slowly drizzle one cup of the hot broth into egg mixture. (This is called tempering. You don’t want to cook the eggs like you would in an egg drop soup.) Return egg mixture to pot and stir to combine; add cooked chicken if desired, and heat through but do not boil. Season with salt and pepper and garnish with parsley.