TANGY GREEK LEMON SOUP

Serves/Yields: 4	Category: Confectionery
Prep/Cook Time: 15 minutes	Difficulty: Easy

Ingredients 2 cans 32 oz Chicken Broth 1 cup raw rice 2 eggs Juice of 2 lemon 2 Tablespoons chopped parsley 1 teaspoon chopped dill Salt to taste

Directions Heat chicken broth to a simmer, add rice and cook 20 minutes. While rice is cooking, whisk together lemon juice, egg and parsley. Blend chicken broth and rice into lemon egg mixture. Heat for 2 minutes, stir in dill and serve. Garnish if desired with thyme.

Source:
Contributed By: Rita on 06/-20/2004