Greek Chicken Lemon Soup

Step 1

In a large pot, combine the 1.5 lb chicken thighs and 8 cups chicken broth. Bring to a boil over high heat, then reduce to medium-low and simmer until chicken is cooked through, about 25 minutes.

Step 2

Remove the chicken to a plate. When cool enough to handle, shred the meat, discarding bones and skin. Set aside.

Step 3

Add the 0.5 cup rice to the broth and simmer over medium heat until tender, about 15 minutes.

Step 4

In a bowl, whisk the 3 eggs with the juice of 2 lemons until frothy.

Step 5

Slowly ladle about 1 cup of hot broth into the egg mixture, whisking constantly to temper it.

Step 6

Pour the tempered egg mixture back into the pot, stirring gently over low heat until the soup thickens slightly, about 3 minutes. Do not boil.

Step 7

Stir in the shredded chicken, 1 tsp salt, and 0.5 tsp pepper. Cook for 2 more minutes until heated through.

Step 8

Serve hot, garnished with the 0.25 cup chopped parsley.