Greek chicken and lemon soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place chicken, onion, carrot, celery, garlic, bay leaves, peppercorns, salt, oregano and tarragon in a stockpot with 20 cups water. Bring to boil over high heat. Reduce heat to medium-low. Simmer, regularly Skimming foam from surface of stock, for 2 hours. Remove chicken from stock in reserve. Cool stock. Strain stock through a fine sieve into a large bowl. (you should have 9 cups of stock.) discard solids. Placed stock in a clean pan and bring to boil over high heat. Reduce heat to medium. Add rice and cook for 25 minutes or until tender. Meanwhile, remove skin and meat from reserved chicken breast. Discard skin and bones. Coarsely shredded chicken and add to soup. Just before serving, place eggs, lemon rind and juice, parsley and dill in a bowl and whisk until combined. Bring soup to boil. Gradually add add egg mixture, staring constantly until just combined. Immediately remove from heat. Taste and season with salt and pepper. Ladle into bowls and garnish with freshly ground black pepper.