Greek Lemon Soup

Greek_lemon_soupAnother Holiday Appetizer or just because it’s getting colder…

Ingredients:

  • 2 cups low-salt chicken broth
  • 1 cup water
  • 3 Large Chicken Breasts
  • 2 large peeled carrots diced thinly
  • ½ cup of chopped kale
  • 3 tablespoons fresh lemon juice
  • 2 large eggs, lightly beaten
  • 1 cup hot cooked long-grain rice
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • ½ teaspoon minced or garlic powder
  • 2 tablespoons Myer Lemon Infused Olive Oil
  • 6 lemon slices

Preparation:
Heat the broth and water in a medium saucepan over medium-high heat while adding in the garlic, lemon juice, carrots, kale, lemon olive oil & pepper.

Gradually add hot broth mixture to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly.

Reduce the heat and let simmer while braising 3 chicken breasts until brown on each side and done. Dice up the chicken and add to your broth. Keeping the heat low and at a simmer, stir in your rice & pepper.

Ladle soup into bowls; serve with lemon slices.