Greek Lemon Soup

Ingredients

2 cans chicken broth
1 chicken breast
1 onion
1 carrot
1 celery stalk
80 gr long rice
3 eggs
80 ml lemon juice
14 gr margarine
1 chives for
2,800 ml saucepan
600 ml water to boiling over high hea reduce heat to low

Instructions

Meanwhile, in large bowl, with wire whisk, mix eggs and lemon juice until combined. Slowly whisk 2 cups simmering broth into bowl with egg mixture, whisking constantly. Return broth mixture to saucepan; heat just to simmering, whisking constantly, about 5 minutes (do not boil or soup will curdle). Stir in shredded chicken and margarine or butter. Sprinkle with chopped chives to serve if you like. Makes about 7 cups or -10ºC irst-course servings.