Greek Lemon Chicken

Our new favorite soup!! The lemon  juice makes it extra delicious!! It is so easy.

4 chicken breasts, bone in and skin on
8-10 cups of water
8 ounces uncooked white or brown rice
2 eggs
2 lemons
salt and pepper to taste

*Options
8 oz frozen spinach, thawed and drained
2 cups chopped cooked carrots
1/4 cup chopped fresh parsley

In a large soup pot, cook chicken in water until the meat begins to fall off the bones (about 45 min to a hour). 

Skim the fat off the stock.  Remove the chicken from the pot and set aside to cool  Add rice to stock and cook for about 10 minutes.  Turn off heat.

In a medium bowl, beat 2 eggs with the juice of two lemons until foamy.  Whisk one cup stock slowly in the egg/lemon mixture.  Repeat with another cup of stock and pour mixture into soup. 

Take the chicken off the bone and add meat to soup.  Stir well, add salt and pepper to taste.