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Ingredients
US|METRIC
8 SERVINGS
- 8 cups chicken stock
- 1 cup long-grain white rice
- 4 eggs
- 3 lemons
- kosher salt
- ground black pepper
- parsley leaves (for garnish, optional)
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Reviews(5)
roger s. 3 years ago
Authentic and simple to make. Thickening the soup with the lemon juice and eggs is unique and helps cut through the richness of the chicken stock. Make sure you wisk continuously while adding the hot stock to the egg mixture and only add a little at a time until you have diluted the mixture past where you could scramble the eggs.
Kole Kahian 4 years ago
It turned out good I would of liked it a bit more creamy the one I ordered all the time at central plaza diner in Yonkers New York was the most amazing one I have had wish I knew the ingredients and cooking of that but this was still good.
Pablo Laskin 4 years ago
We ate it. We ate all of it. It was Greek. It was Chicken. It was Soup. It was good.
Andrea Strickler 5 years ago
This was better than I anticipated for so few ingredients and how easy it went together. I think this soup would make a great starter course, or would be excellent accompanying a side salad and maybe a chicken breast for dinner. I did go watch a couple YouTube videos to make sure I was adding the egg-lemon mixture correctly...I didn’t want egg drop soup! It is quite lemony, but nice. I am going to go have a 2nd bowl! 😄