• Cooking Time: 25 - 30
  • Servings: 8 - 10
  • Preparation Time:


A rich lemon-chicken soup!

A gift form my friend Pam


  • 2 cup Milk
  • 2 tb Cornstarch
  • 6 Egg yolks, beaten
  • 2 qt Basic chicken stock
  • 1/2 chicken breast
  • 1/2 c Long grain rice
  • 1/2 Stick butter
  • 1-2 T Chopped flat leafed parsley
  • 1/2 tsp Grated lemon peel (optional)
  • 1 c Fresh lemon juice
  • Salt and pepper to taste
  • lemon zest and minced parsley for garnish.


  • Stir the milk and cornstarch together and beat in the egg yolks. Set aside.
  • Bring the stock to boil in a 4 qt. soup pot and add the chicken breast and rice.
  • Cook, covered, until the rice is puffy and tender, about 25 min.
  • Remove the chicken, shred the meat and set aside.
  • Remove the soup from heat. Temper, then slowly add milk and egg mixture, stirring carefully.
  • Continue to cook and stir for a moment until all thickens.
  • Remove from the heat again and add the butter, chopped parsley, and lemon zest and juice.
  • Stir in the shredded chicken.
  • Add salt and pepper to taste.
  • Serve garnished with zest and parsley.

Categories: Greek  Poultry  Rice  Soup  Soup  Stove  Tangy 
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