Avgolemono Greek Chicken Lemon Soup Recipe

• 4 c. Chicken Stock
• 1 Tbsp. Fresh lemon juice
• 1/4 tsp Lemon zest
• 1/2 c. Brown rice --cooked
• 4 lrg Egg yolks - slightly beaten Black pepper fresh grnd Nutmeg -grnd

1. Heat stock in 2 quart.
2. saucepan till steaming.
3. Stir in lemon juice and zest.
4. Add in rice and heat.
5. Whisk 1/4 c. of stock into egg yolks, then quickly whisk mix back into stock.
6. Heat gently, stirring occasionally, till steaming, 2-3 minutes.
7. Pour into serving bowls and sprinkle with pepper and nutmeg if you like.

chicken, lemon juice, lemon zest, brown rice, egg yolks

Taken from cookeatshare.com/recipes/avgolemono-greek-chicken-lemon-soup-72290 (may not work)