Make the most of lemons this season with this tanglicious Greek chicken soup.
- Finely grate rind from 1 lemon. Juice lemon. Using a citrus zester, zest 1 lemon. Juice lemon. Juice remaining lemon.
- Bring stock and lemon rind to the boil in a saucepan over high heat. Reduce heat to medium-high. Add rice. Simmer, stirring occasionally, for 15 minutes or until rice is just tender. Add chicken. Cook, stirring occasionally, for 3 to 4 minutes or until chicken is cooked through.
- Remove from heat. Add lemon juice. Stir to combine. Lightly beat eggs in a heatproof jug. Add 1/2 cup hot stock mixture, whisking to combine. Slowly add egg mixture to stock mixture in a steady stream, stirring, until combined.
- Ladle into bowls. Serve topped with lemon zest and mint.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set