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Greek Chicken-Lemon Soup
From Williams-Sonoma Food Made Fast: Soup, by Georgeanne Brennan


Long-grain rice, 1 cup (7 oz/220 g)
Chicken broth, 3 cups (24 fl oz/750 ml)
Boneless, skinless chicken thighs or breasts, about 1-1/2 lb (750 g), cut into bite-sized pieces
Cornstarch (cornflour), 1 teaspoon
Egg yolks, 3
Lemon juice, from 1/2 lemon
Salt and freshly ground pepper


1. Cook the rice and chicken

Prepare the rice according to the package directions and set aside. Meanwhile, in a saucepan over medium-high heat, bring the broth to a simmer. Add the chicken, reduce the heat to low, and simmer, uncovered, until the chicken is cooked through, about 7 minutes. Remove the pan from the heat and set aside.

2. Make the lemon-egg mixture

In a small bowl, stir together the cornstarch and 1 tablespoon water until combined. In a small saucepan over low heat, whisk together the egg yolks and lemon juice. When just warm, whisk in the cornstarch mixture, and then 1 cup (8 fl oz/250 ml) of the broth from the chicken. Raise the heat to medium and continue to whisk until a thick sauce has formed, about 5 minutes. Season to taste with salt and pepper.

3. Finish the soup

Return the pan holding the broth and chicken to medium heat and bring to a simmer. Add the lemon-egg mixture while whisking continuously; the soup will thicken slightly. Stir in the rice and season to taste with salt and pepper. Ladle the soup into bowls and serve.

Yield: Serves 4

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