This classic Greek country soup is flavored with fresh lemons and rich chicken stock.
4 cups Farm & Larder chicken stock
¾ cup long-grain white rice
Juice of 2-3 lemons
Chopped fresh parsley
Sea salt and fresh ground pepper
1. Bring stock to a boil in a large pot over high heat. Reduce heat to medium and stir in rice; cook, partially covered and stirring occasionally, until rice is tender, about 20 minutes.
2. Whisk eggs and juice in a separate bowl until frothy, add 1 cup of the simmering stock and whisk to combine, then transfer all the contents of the bowl back into the pot.
3. Cook, while stirring, about 2 minutes more; season with salt and pepper and garnish with parsley.
Variation: This soup is lovely with shredded roasted chicken added in. Roast the breasts separately, rubbed with olive oil, sea salt and pepper, in a 400° oven for 15-20 minutes or until cooked through. Allow to cool, then shred and add to the soup at the end of cooking.