Classic Greek Egg and Lemon Soup

Classic Greek Egg and Lemon Soup

Yield: 6 servings

1 large bone-in chicken breast with skin
8 cups water
1 medium white onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
1 bay leaf
1 tsp. freshly cracked black pepper
1 tsp. sea salt
1 cup white or brown rice (or orzo)
to taste, freshly ground black pepper
3 eggs
3 lemons, juiced
optional for garnish, lemon zest, finely grated

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