Yield: Serves 6 to 8.
The lemon juice and yogurt give this Greek chicken soup a deliciously fresh taste.
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- 3 quarts chicken stock
- 1 cup plain yogurt
- 2 eggs, beaten
- 1/4 cup lemon juice
- 1 cup cooked rice
- 2 tablespoons finely minced parsley
- 1/2 cup minced cooked chicken meat