Does anyone have the recipe for Chicken & Lemon Soup - I believe this is a greek recipe.?

Greek Avgolemono Soup





8 cups chicken broth.


3 medium eggs.


1/2 cup rice.


Juice from two lemons.


Salt.





1. Bring chicken broth to a boil. Salt to taste.





2. Add rice, cover, and simmer for 20 minutes.





3. Remove from fire.





4. In a blender, beat the three eggs, slowly add the lemon juice to the eggs.





5. Add one cup of chicken broth, do not stop blending. The constant blending is the secret to prevent curdling of this delicious soup.





6. When the eggs and broth are well mixed, pour this mixture back into the remaining broth and rice.





7. Stir well over heat, but do not allow to boil.





Serves 6Does anyone have the recipe for Chicken %26amp; Lemon Soup - I believe this is a greek recipe.?
Chicken Avgolemono Soup. Check out allrecipes.com and the foodnetwork website for the recipe.Does anyone have the recipe for Chicken %26amp; Lemon Soup - I believe this is a greek recipe.?
Go to www. Recipes Allrecipes.com this has all you need
Avgolemono





3 - 13 3/4 oz. cans chicken broth


1/4 cup long grain rice


4 eggs


3 tablespoons lemon juice


lemon slices





In a 3 qt. saucepan over high heat, heat broth and rice to boiling. Reduce heat to low; cover and simmer 15 minutes or until rice is tender. In small bowl with wire whisk or had beater, beat eggs and lemon juice until frothy. Into egg mixture stir small amount of hot broth; pour egg mixture into broth, stirring. Cook over low heat, stirring, until soup is hot. (Do not boil). Serve topped with lemon slices.





Serves 6
1/2 cup fresh lemon juice


8 cups chicken broth


1/4 teaspoon freshly ground pepper


1 medium carrot, shredded


1 cup chopped cooked chicken


1/2 cup white rice


4 egg yolks


1 lemon, thinly sliced, for garnish





In a large saucepan, combine chicken broth, lemon juice %26amp; pepper.





Bring to a boil and add rice and carrot. Reduce heat, cover and simmer 25 minutes until rice and carrots are tender.





Remove 1/2 cup soup and gradually whisk into egg yolks. Stir back into soup.





Add chicken and heat through but do not let boil or eggs will curdle.





To serve, ladle into bowls %26amp; garnish with lemon slices.