6 cups low-sodium chicken broth
    1/3 cup brown rice
    1/2 cup fresh squeezed lemon juice
    4 eggs, beaten
    1 Tbsp fresh chopped parsley


An Easier, Healthier Version Of The Popular Greek Egg And Lemon Soup. This Recipe Can Be Modified By Increasing Or Decreasing Any Of The Ingredients According To Your Preference. I Have Fiddled With The Proportions Many Times; It Is Always Delicious!

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