Avgolemono Soup

We enjoyed this soup at a Greek restaurant in our community and liked the light tangy soup with a half sandwich or salad for a nice lunch. I make it when I have fresh garden parsley. Use your home-canned chicken or turkey or cooked chicken planned-overs. Zest the lemon rind and save it in the freezer for another recipe.
Avgolemono Soup
1 Pint Canned Chicken and broth or 2 cups cooked chicken and 1/2 cup chicken broth
1 Quart Canned Chicken or Turkey Broth -- (4 cups)
2/3 cup Rice -- dry
2 large Eggs
1/4 cup Lemon Juice -- freshly squeezed
2 tablespoons Parsley -- finely chopped
Bring chicken broth to a boil. Add rice, reduce heat and gently simmer for 20 minutes, then add chicken to soup for another 5 minutes.
In a 2 cup measure, whisk eggs until they are frothy, and whisk in lemon juice. Add a cup of the hot soup, very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add egg mixture into it, it will thicken immediately. Sprinkle with parsley, season with salt and pepper and serve.
Per Serving: 288 Calories; 9g Fat (29.4% calories from fat); 23g Protein; 26g Carbohydrate; 1g Dietary Fiber; 156mg Cholesterol; 445mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

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