This lemony Greek chicken soup is a good choice when you’re sick and tired of chicken noodle.
4 chicken filets, or 1 skinless breast diced
2 cans chicken broth
1/2 can water
1/2 c rice
2 lemons, juiced
2-3 Tblspn milk
1/4 cup flat leaf parsley, chopped
In a stock pot, cook the chicken quickly over high heat until seared. Pour in the stock and water. Add the rice, cover and simmer for about 20 minutes or until the rice is cooked.
In a bowl, beat together the eggs and milk until very well blended.
When the rice is cooked, pour the egg mixture into the boiling soup in a thin drizzle, stiring to form egg threads. Remove from heat, add lemon juice and parsley.
Variation 1: use 10 finely sliced shiso leaves instead of parsley.
Variation 2: add some diced carrot with the rice. Add 1/2 cup chopped spinach after the rice is done and allow to cook down, then do the egg threads.