Bright fresh lemon, clean parsley, bright bits of carrot, smooth broth, and hearty chicken and rice. We may not be Greek in any way, shape, or form, but we make a mighty tasty, if nontraditional, Greek lemon chicken soup.
Ingredients
2 cups milk
2 Tbl cornstarch
6 egg yolks, beaten
2 quarts chicken broth
½ cup rice
1 cup grated carrots
2 chicken breasts, cooked and cut into bite-sized pieces
½ stick butter
fresh parsley
1 cup fresh lemon juice
lemon zest
salt and pepper
Directions
Stir milk and cornstarch together, then beat in the egg yolks. Set mixture aside. Bring broth to a boil and add rice and carrots. Cook covered, until the rice and carrots are tender. Remove soup from heat and carefully add milk and egg mixture. Return to heat and continue to cook until it thickens. Remove from the heat and add chicken, butter, parsley, lemon, and salt and pepper and serve.
a little of each 