GREEK CHICKEN & RICE SOUP

Greek Chicken & Rice Soup image

Number Of Ingredients 11

1 1/2 pounds Boneless skinless chicken breasts
12 strips lemon zests (3 lemons)
2 sprigs fresh dill
2 teaspoons fresh dill chopped
2 teaspoons coriander seeds (whole)
1 teaspoon peppercorns
1 clove garlic clove smashed
8 cups chicken stock Swanson
1 cup long-grain rice
2 large eggs plus 2 yolks
2 Lemon juice (lots)

Steps:

Cut chicken breasts in half lengthwise. Toss with 2 teaspoons of salt and let stand at room temp for 30 minutes. Cut 8 inch square of triple thickness cheesecloth. Place lemon zest, dill sprigs,coriander seeds, pepper and gaarlic in cheesecloth and tie.
bring broth, rice and spice bundle to boil over high heat. Reduce to low, cover and cook for 5 minutes. Turn off heat, add chicken, cover and let stand for 15 minutes.
Transfer chicken to large plate and discard spice bundle. Using 2 forks, shred chicken into bite-size pieces. Using ladle, transfer 1 cup of cooked rice to blender. Add lemon juice and eggs. Process for 1 minute.
Return chicken and juices to spot. Return soup to simmer over high heat. Remove pot from heat and stir in egg mixture until fully incorporated. Stir in chopped dill, salt, pepper and extra lemon juice. Serve.