Greek Chicken Soup

Serves:	6
Prep Time:	10	minutes
Cook Time:	6	hours

 

• 1 pound bone-in skinless chicken breast
• 3 eggs
• 2 stalk celery, roughly chopped
• 4 cups chicken broth
• 2 cups water
• 1/4 cup lemon juice
• 1/2 cup uncooked white rice, rinsed and drained
• 1 teaspoon salt

 

1. Place chicken, celery, rice, broth, water and salt in the slow cooker

1. Cook on low for 6 hours.
2. Remove celery if can't tolerate. Shred meat and discard the bones.
3. In a medium bowl, whisk eggs with lemon juice. Spoon out a few tablespoons of hot broth and slowly stir into the lemon mixture. Then add the mixture to the soup and stir until combined.

 

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