Recipes:
## **Greek Lemon-Rice Soup**
**Serves 6**
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### **Ingredients**
* 6 cups canned chicken broth
* 1/2 cup rice
* 3 egg yolks
* 1/4 cup lemon juice
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 cup chopped fresh parsley
* 1 lemon, sliced
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### **Make Ahead**
You can prepare this soup up to **24 hours ahead**. Refrigerate, covered, until ready to gently reheat and serve.
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### **Variation**
For a main dish soup, add **1 1/2 cups shredded cooked chicken** in step 4.
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### **Directions**
1. Place broth in a large saucepan. Bring to a boil. Add rice. Simmer, covered, until rice is tender, about **25 minutes**.
2. Meanwhile, beat egg yolks and lemon juice in a medium bowl until well blended.
3. Spoon **2 cups** of hot broth mixture into the egg mixture. Whisk to mix. Add mixture to saucepan and whisk vigorously.
4. Cook, stirring, just until mixture is hot. **Do not boil.** Add salt and pepper. Ladle soup into individual bowls. Top with parsley and lemon slices.
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### Make It Quicker
You can save about **15 minutes** of cooking time by using **instant rice** instead of ordinary long grain rice.
