Put a Mediterranean spin on dinner with quick Greek lemon soup, which features rice, eggs and lemon juice.Yield: 4 servings
Difficulty Rating: Easy
Recipe Created By: Mary Carter
Recipe From: Tennessee Home and Farm
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- 6 cups chicken stock
- ¼ cup converted rice*
- 3 eggs, beaten
- juice of one lemon
- 2 cups chicken or salmon, cooked and chopped or 2 cups medium-sized shrimp, cleaned and trimmed, optional
*Please see Tips & Notes section.
Tips & Notes
Converted rice is brown rice that has been converted to a white rice texture, allowing it to cook faster. Another long-grain white rice will substitute, but converted rice has more fiber.
- In a large saucepan, bring the broth to a simmer. Stir in rice and simmer about 15 minutes, until rice is soft.
- Stir in eggs and lemon juice. Lightly whisk until the egg is thoroughly cooked.
- Add chicken, shrimp or salmon, if desired. Feel free to throw in frozen vegetables such as snap peas, too. Season to taste with salt, pepper and chopped parsley.