Greek Chicken Rice Soup With Lemon

Avgolemeno Soup

4  10 1/2 Ounce Cans of Cream of Chicken Soup

2 Cups of Cooked White Rice

3 Eggs

2 to 4 Lemons (depends your personal tastes)

1 32 Ounce Carton of Chicken Broth

2 C Lowfat Milk

1 T Dried Dill

1 T Oregano

1 tsp Rosemary

Salt and Pepper To Taste

• In a stock pot, empty the four cans of soup and whisk until smooth.

• Turn the heat on stove to low and whisk in the carton of chicken broth and bring to a simmer.

• Whisk well so the soup is smooth.

• Add in the herbs, salt and pepper.

• When the soup is simmering well, reduce the heat and add in the eggs, one at a time and whisk really well in between each egg.  You should see the egg whites dispersed well in the soup.

• Let the soup simmer for 15 minutes.

• Add in the milk, whisk and remove from heat.

• Add in the lemon juice. I recommend adding the lemons one at a time and tasting in between until it has the lemon flavor you prefer.  The soup is technically supposed to be very lemony.

• Stir in the rice.

• If the soup is too thick you can thin it out with more milk or broth.

• Serve with lots of black pepper.

I love to serve this soup with saltine crackers or a nice crusty bread. It keeps well in the fridge and it tastes even better the next day. I hope you enjoy it as much as I do!

Happy Eating!