What you’ll need
1 1/2 pound, cubed
Opa! The Healthy Greek CookbookBuy
Season chicken with 1 teaspoon each salt and pepper.
Over medium high heat in a pot, brown chicken in olive oil for 5 to 10 minutes.
Stir in rice and chicken broth.
Let simmer for 20 minutes.
Blend eggs in a blender until they are frothy.
Add in lemon juice and flour.
Temper the egg mixture by slowly adding 1 cup of the hot broth to the blender.
Take soup off heat and slowly fold the egg-lemon sauce into the soup. Adjust seasonings and serve.
Plate and serve. Add additional lemon to taste.