Recipe: Greek Chicken-Lemon Soup

GREEK CHICKEN-LEMON SOUP

1 cup long-grain rice, uncooked
3 cups (24 fluid ounces) chicken broth
About 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 teaspoon cornstarch
1 tablespoon water
3 egg yolks
Juice from 1 lemon
Salt and freshly ground pepper
1 tablespoon chopped fresh dill (optional)

Prepare rice according to package directions and set aside.

Meanwhile, in large pot over medium-high heat, bring broth to a simmer. Add chicken, reduce heat to low and simmer, uncovered, until chicken is cooked through, about 7 minutes. Remove pot from heat and set aside.

In small bowl, stir together cornstarch and 1 tablespoon water until combined. Set aside.

In small saucepan over low heat, whisk together egg yolks and lemon juice. When just warm, whisk in cornstarch mixture and then 1 cup broth from pot containing chicken. Increase heat to medium and continue to whisk until thick sauce forms, about 5 minutes. Season to taste with salt and pepper.

Return pot containing broth and chicken to heat and bring to simmer. Add lemon-egg mixture while whisking continuously; soup will thicken slightly. Stir in rice and season to taste with salt and pepper.

Ladle soup into bowls and, if desired, garnish with dill.

Makes 4 servings
Adapted from source: Williams-Sonoma Food Made Fast: Soup