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Print this Recipe    Egg Lemon Chicken

Kotosoupa Avgholemono (egg-lemon chicken soup)

6 cups chicken broth
6 Tbsp. rice or orzo
3 eggs
juice of 1 large lemon (or more)

Bring broth to boil and add rice or orzo. Cover and cook for 20
minutes (rice) or 10 minutes (orzo). While the rice cooks, lightly
beat the eggs and the lemon juice together. Remove the broth from
heat. Slowly mix about one cup of the hot broth into egg-lemon
mixture. Add to the soup gradually while stirring. Serves six.

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