Aunt Honey's Greek Lemon-Rice Soup with Chicken

My sister in law, "Aunt Honey" aka Connie, shared this recipe with me. I'm making it now and thought this was be an excellent post. I've got to say this has always been one of my favorite soups. Any good greek restaurant should have it on their menu. I love it. This is a quick version and according to Aunt Honey just delicious. Add some pita or crusty bread, some cucumber and hummus and you've got a perfect menu. COOK ON...........

Aunt Honey's Greek Lemon-Rice Soup with Chicken

START TO FINISH: 20 MINUTES SERVES 4

Avgolemono, a traditional Greek soup made from chicken broth, lemon juice, eggs and rice, is a simple soup that we’ve somehow neglected to concoct a desperate version of – until now.

Ingredients

1 quart (4 cups) chicken broth
2 skinless, boneless chicken breast halves (about 2/3 pound), diced
1/3 cup (uncooked) long-grain rice 
3 eggs
1/4 cup fresh lemon juice
Salt and pepper to taste

Directions

Heat broth over medium-high heat in a large soup pot. Add chicken and rice, cover the pot, and cook 15 minutes. (Reduce heat if necessary to keep from boiling over.) While chicken mixture cooks, beat eggs lightly in a medium bowl. Add lemon juice and whisk well.

When chicken is cooked through and rice is tender, remove soup from heat. Use a glass measure to remove about 1 cup of broth from soup and slowly drizzle broth into egg mixture whisking constantly.

Place soup back over low heat, and stirring constantly, add egg mixture to soup pot. Cook and stir about 2 minutes to thicken slightly. (Do not allow soup to boil.) Season with salt and pepper to taste. Remove from heat and ladle into bowls and serve.