*  Exported from  MasterCook  *
 
                              Greek Lemon Soup
 
 Recipe By     : “Good Housekeeping” magazine, 3/97
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ethnic                           Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cans          chicken broth
    1      medium        skinless boneless chicken breast halves -- (about 6
 ounces)
    1      small         onion -- peeled
    2      whole         cloves
    1      medium        carrot, peeled and cut into 2 pieces
    1      medium        celery stalk, cut into 2 pieces
      2/3  cup           long-grain rice
    3      large         eggs
      1/3  cup           fresh lemon juice
    1      tablespoon    margarine or buttter
                         chopped fresh chives -- for garnish
 
 In 3-quart saucepan, heat chicken broth, chicken breast, onion studded with
 cloves, carrot, celeary and 2 1/2 cups water to boiling over high heat.
  Reduce heat to low; cover and simmer 10 minutes.
 
 With slotted spoon, remove chicken and vegetables from saucepan; discard
 vegetables.  Cool chicken until easy to handle, then shred into thin strips;
 set aside.
 
 Add rice to simmering broth; heat to boiling over high heat.  Reduce heat to
 low; cover and simmer 15 - 20 minutes until rice is tender.
 
 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 6 first-course
 servings.
 
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 NOTES : Called avgolemono in Greek, this velvety-smooth chicken soup is
 thickened with eggs and rice.  It’s best served soon after you make it.