Ready in 1 hour
Great variation from what we tried at Greek restaurant
"I skipped the scallion and after squeezing one lemon's juice in the soup left half of it rind and all in the soup as it cooked, took it out at the end. Added ground pepper too."- Jet92037
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Bring stock to boil and add rice, bay leaf, lemon zest, chicken and salt. Reduce to medium and cook 30 minutes until rice is soft and chicken is cooked. Remove lemon zests and bay leaf.
Turn soup to low. Mix eggs and yolks with lemon zest and slowly pour into soup. Add red pepper and scallions.
Per Serving (excluding unknown items): 1787 Calories; 75g Fat (41.0% calories from fat); 151g Protein; 91g Carbohydrate; 3g Dietary Fiber; 1170mg Cholesterol; 20874mg Sodium. Exchanges: 5 Grain(Starch); 19 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.
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Jet92037 3 years agoI skipped the scallion and after squeezing one lemon's juice in the soup left half of it rind and all in the soup as it cooked, took it out at the end. Added ground pepper too.
Cook4Life0525 4 years ago[I posted this recipe.]