Sunday afternoon was cool and fall was in the air… a perfect day for soup. My husband, who is greek, had a a craving for his mother’s chickn lemon soup. His mother passed away a few years ago but she has passed on some great recipes and this is one of them (with a little healthy adaptation)

This soup is pretty simple to make but there is one tricky part so read it through first. Ok, here it is…. (and it makes a big pot)

Chicken Lemon Soup

Ingredients:

• 2 32 oz cartons of organic chicken broth (low sodium if you can find it)
• 4 organic eggs
• 2 cups brown rice
• 1/2 cup lemon juice (fresh squeezed or a good bottled brand)
• 1 whole chicken

Directions:

Roast the chicken (or buy already roasted) and then let it cool. Pull off the meat and set aside for a minute.

Cook rice and set aside.

Add the chicken broth to a large pot and heat up.

In a small bowl, add lemon juice and the 4 eggs – mix together.

Now for the tricky part, take 1/2 cup of the hot chicken broth from pot and slowly add to the lemon-egg mixture a tablespoon at a time stirring so the egg doesn’t cook but mixes in. Continue adding broth to lemon-egg mixture until gone. Then slowly add this new lemon-egg-broth mixture to the pot stirring again to be sure it is mixed together.

Add chicken to broth and heat up.

Serving:

We add the brown rice as we serve it to keep it from getting mushy and allowing a no-rice option too! I use very little to none. You coud replace rice with quinoa.

Add a squeeze of fresh lemon to each bowl just before serving (optional).

Enjoy!