Mediterranean Chicken Rice Soup
2 quarts Chicken Broth
Diced chicken
3/4 cup rice
2 eggs
2 lemons
salt
pepper
Bring to boil 2 quarts chicken broth. Add 3/4 cup rice and salt to taste. Boil 20 minutes and set aside. In a food processor, whip 2 eggs and the juice of 2 lemons until frothy. Next you want to slowly heat the egg/lemon mixture so that the egg will not curdle. With a tablespoon, spoon in 2 tablespoons of soup broth into the food processor with the egg/lemon mixture. Mix 15 seconds and add 2 more tablespoon. Continue adding broth until the mixture is the same temperature as the soup. Once your mix in the food processor is hot, stir it into the soup. Serve immediately and garnish with fresh cracked pepper.
