1. Bring the broth to a boil in a large saucepan. Reduce the heat and add the chicken breast with half the zest. Cover and simmer for 15 minutes. Remove the chicken, let cool, then thinly slice. 2. Return the broth to a boil and add the rice. Reduce the heat to a simmer and cook for 20 minutes, until the rice is tender. Return the chicken to the soup and simmer. 3. Whisk the remaining zest, lemon juice, and egg yolks in a small bowl. Gradually add about 1 cup of hot soup to the lemon juice mixture. Very slowly stir this mixture into the simmering soup, continuing to stir until the soup thickens. 4. Stir in the mint, oregano, parsley, and pepper. Season to taste with salt and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
