GREEK LEMON CHICKEN SOUP

"It is probable that the lemon is the most valuable of the fruit for preserving health."

~ Maud Grieve from A MODERN HERBAL

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GREEK LEMON CHICKEN SOUP

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~ The best known of all Greek soups, SOUPA AVGOLEMONO, does not contain chicken, vegetables or wine that add a hearty flavor to this rich, tangy soup.

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8-10 cups organic chicken broth (better yet- homemade)

1 large chopped onion

3 chopped celery stalk plus leaves

2 chopped carrots

1 cup Arborio rice

1 1/2 lbs. boneless bite-size chicken pieces (breast and/or thighs)

freshly ground black pepper

lemon pepper to taste

4-6 Tbsp. freshly chopped parsley

1 cup white wine

3 large organic eggs

juice of 4 lemons

chopped fresh dill

• In large stockpot, add broth, onion, celery & carrots. Bring to boil. Add rice, reduce heat and simmer uncovered about 20-30 minutes, until tender.
• Add chicken, wine, and seasonings. Cook 10 minutes until chicken is tender. Add parsley.
• Beat together eggs and lemon juice. Gradually whisk 1 cup of hot broth into eggs (making them less likely to curdle). Add egg mixture to soup, whisking constantly. Simmer 3 minutes or until soup has thickened slightly but do not let it boil.
• Adjust seasonings and ladle into bowls. Garnish with chopped fresh dill.