Greek Lemon and Rice Soup Crockpot

• 3 cans (about 14 ounces each) fat free reduced-sodium chicken broth
• 1/2 cup uncooked long grain white rice (not converted or instant rice)
• 3 egg yolks
• 1/4 cup fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper or black pepper
• 4 thin slices lemon (optional)
• 4 teaspoons finely chopped parsely (optional)

1. Combine broth and rice in crockpot.
2. Cover; cook on high 2 to 3 hours or until rice is tender
3. Turn crockpot slow cooker to low.
4. Whisk egg yolks and lemon juice in medium bowl.
5. Whisk large spoonful of hot rice mixture into wgg yolk mixture.
6. Whisk black into crockpot.
7. Cook 10 minutes
8. Season with salt and pepper.
9. Garnish with lemon slice and chopped parsley, if desired.

chicken broth, long grain white rice, egg yolks, lemon juice, salt, white pepper, thin slices lemon

Taken from cookpad.com/us/recipes/486922-greek-lemon-and-rice-soup-crockpot (may not work)