Greek Chicken Egg Lemon Soup

Ingredients

• 1 whole raw chicken, 3 to 3 ½ pounds

• 1 ½ cups uncooked white rice

• 4 eggs

• ½ cup lemon juice

• Salt and pepper to taste

Preparation

Put chicken in a large pot. Simmer 45 minutes. Remove chicken. Remove meat and set aside.

Add rice to water and simmer for 20 minutes. Add chicken.

Separate eggs. Beat egg whites well until meringue-like. Add yolks to the whites and beat well. Add lemon juice and beat again.

Using a ladle, gradually add about half the cooking liquid into the egg and lemon mixture, stirring well between each ladle-full, to slowly temper the eggs. Pour the stock and egg mixture back into the pot and stir well. Season with salt and pepper, to taste.

Serve with crusty bread.