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Source: Rice

Avgolemono Soup with Chicken
A great soup to start a meal with.
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Serves: 6 to 8
Prep Time: 10 minutes
Cook Time: 30- 40 minutes
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6 cups chicken broth
2 Boneless skinless chicken breast halves, (about 5 ounces each)
lemon zest, grated (1/2 lemon)
2/3 cup long grain white rice
1/4 cup fresh lemon juice
3 large egg yolks
1 tablespoon chopped fresh mint, or 1 teaspoon dried mint
1 tablespoon fresh oregano, chopped
1 tablespoon flat leaf parsley, chopped fresh
1 teaspoon fresh ground black pepper
low-fat plain yogurt, for garnish (optional)

In a large nonreactive skillet, bring three cups of the broth to a boil over high heat. Reduce the heat, add the chicken and half the lemon zest, cover, and simmer for about 15 minutes, or until chicken is just tender and and no longer pink in the center. Remove the chicken from the broth and set aside to cool. ransfer the broth to a nonreactive saucepan.
Add the remaining three cups broth to the saucepan and bring to a boil. Add the rice, reduce the heat, and simmer, uncovered, for 15 minutes, or until the rice is nearly tender. Meanwhule, slice the chicken into 1- by 1/4-inch strips.

Add the chicken to the soup and cook for about 5 minutes longer, or until the rice is tender. Remove from heat.

In a small bowl, whisk together the lemon juice, egg yolks, and the remaining lemon zest. Whisk the egg mixture into the soup until the soup becomes cloudy. Stir in the mint. oregano, parsely, and pepper. Serve immediately, with a dollop of yogurt on each serving if desired.

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