Avgolemono (greek Lemon-egg Soup)


  • 6 cups low-sodium chicken broth
  • 3/4 cup long-grain rice
  • 2 cooked chicken-breast halves, skin discarded and meat shredded
  • 2 large eggs, at room temperature
  • 1/3 cup fresh lemon juice
  • 1 lemon, thinly sliced


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