Greek Lemon Soup

Greek Lemon Soup

Ingredients

1 3-4lb whole chicken
12 cups water
2 carrots chopped in half skin on
2 stalks celery chopped in half
1 onion peeled and chopped in half
2 bay leaves
5 whole black peppercorns
1/2 cup rice

2 Lemons
3 eggs
salt and pepper
1 can Campbells Cream of Mushroom










Directions

In a large stockpot, bring first 7 ingredients to the boil and simmer for 1-1 1/2 hours.....remove chicken, vegetables, bay leaves and peppercorns by straining the broth through a colander into a bowl. Pour the strained broth back into to the saucepan.
Add 1/2 cup rice and simmer for 15 minutes until rice is tender.
Have 3 eggs at room temperature and whisk the eggs until they are frothy in a separate bowl. Add juice of 2 lemons in a steady stream continuing to beat. Ladle two cups of the hot broth into a measuring cup and pour slowly into egg and lemon mixture while continuing to beat. This prevents the eggs from curdling when you add them to the hot broth.
Next stir in the egg lemon mixture into the broth for 5 minutes. Do not bring the soup to a boil . . . Add salt and pepper and stir in a can of Cambells Cream of Mushroom soup. Add a pinch of lemon zest and taste.
Add chicken cut into small pieces......I don’t use all the chicken meat, but might make a chicken pot pie with the remainder.