Nothing like some hot soup on these cold fall days!!!!! I love that this soup is low-fat and still has that cream based taste without the heavy cream and just the eggs. I also love how this is only a 5 ingredient recipe.
This is a recipe I just made last night. It is the real deal. Its like the soup you order at one of those old school Greek diners. Its delicious.
Serve it with biscuits, or pita bread warm from the oven
2- 32 oz organic chicken stock (I like the free range simple truth organic brand from Mariano’s)
3/4 cup long-grain white rice
2 cups cooked chicken, shredded. I used a Rotisserie chicken from Mariano’s.
*hint- it’s so much easier to take chicken off of Rotisserie style chicken if its warm. I take chicken off right when I get home and store in glass container, and make later.
2- large eggs, at room temperature. I like Egg-Lands Best farm fresh eggs
2/3 cup fresh lemon juice. So important to use fresh squeezed. Takes 2 large-sized lemons
Add broth and rice to a large saucepan and bring it to a boil.
Reduce the heat to a simmer and cover. Cook at least 15 minutes so that rice cooks thru.
Add the shredded chicken to the pot.
Remove pot from heat and cover.
In a mixing bowl, whisk the lemon juice into your room temperature eggs. Beat until frothy.
Scoop out about one cup of the hot broth from soup and whisk into the egg mixture.
Slowly stir the warmed eggs into the pot of soup.
I added a little fresh ground pepper on top!
Serve with breads of your choice and enjoy.
Let us know what you think, and if you made this. I definitely think this one is a keeper.