Prep Time
5 minutes

Total Time
30 minutes

Yield
Makes about 2 servings

This is such an easy recipe, but one of my favorites. My mom and I would go for lunch at this small Greek restaurant in Aurora, Illinois, and that’s where I fell in love. I finally figured out the recipe and it fed me throughout my college days. You can serve it with a salad, or even add shredded chicken to it. But always, with bread.

Ingredients

3 cups Chicken Broth
2 oz. uncooked White Rice
(3 oz. if you like your soup thicker)

2 Eggs
3 tbsp Lemon Juice
Salt and White Pepper

Directions

In a pot, bring chicken both to a boil. If your chicken broth is salt-less, add some now.
Add rice, stir, and cover. Reduce heat and simmer until rice is tender, about 20 minutes.
In a small bowl, beat eggs and lemon juice together. Beating eggs constantly, add one cup of hot soup a little at a time. Then take your soup and egg mixture and slowly stir into soup. Heat but DO NOT boil. Add a pinch of white pepper, then taste. Season if needed and serve.