Greek Lemon Soup Recipe

Greek Lemon Soup

1/2 gallon chicken broth
1 cup uncooked rice
2 eggs
2 lemons, juiced
2 tablespoons chopped parsley
1 teaspoon chopped dill
salt to taste

Heat chicken broth to a simmer. Add rice and cook 20 minutes. While rice is cooking, whisk together lemon juice, egg, and parsley. Blend chicken broth and rice into lemon-egg mixture. Heat for 2 minutes. Stir in dill and serve. Garnish with thyme.