Title: Greek Lemon Soup
Categories: Ethnic, Soups & ste
Yield: 6 Servings

2 cn Chicken broth
1 md Skinless boneless chicken
-breast halves, (about 6
-ounces)
1 sm Onion; peeled
2 Whole cloves
1 md Carrot; peeled and cut into
-2" pieces
1 md Celery stalk; cut into 2"
-pieces
2/3 c Long-grain rice
3 lg Eggs
1/3 c Fresh lemon juice
1 tb Margarine or buttter
Chopped fresh chives; for
-garnish

In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with
cloves, carrot, celeary 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 - 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 to serve if you like. Makes about 7 cups or 6 first-course
servings.

NOTES : Called avgolemono in Greek, this velvety-smooth chicken soup is
thickened with eggs and rice. It's best served soon after you make it.
Recipe by: "Good Housekeeping" magazine, 3/97 Posted to MC-Recipe Digest V1
#744 by LBotsko@aol.com on Aug 14, 1997