A perfect spring soup. Rich and creamy it will warm you up but is light with lemon in it. I went to a Greek restaurant a couple months ago and they served this soup. It was the perfect way to start my meal and with the warmer temperatures I wanted replicate this at home. It was easy to do in the crockpot and I doubled my recipe.
What you need~
2 pounds of chicken thighs (boneless)
2 celery stocks cleaned and chopped1 yellow onion (diced)
3 cloves of garlic (minced)
8 cups of chicken broth
4 cups of water
1 cup of lemon juice
Nature's seasoning to taste
lemon pepper seasoning to taste
1 cup of rice (Jasmine)
4 eggs
Feta cheese
Start by prepping all your veggies and placing in the crockpot with the chicken. Season with your seasonings and add the lemon juice, water and stock. Let this cook on low for 5-8 hours. An hour before you eat shred the chicken and add your rice. Turn the crockpot on high for this last hour to cook the rice. Right before serving put your 4 eggs in a bowl. Slowly add some of the soup broth to the eggs whisking the whole time. When the eggs are cooked and same temperature of the soup add to the soup. You do this to add creaminess to the soup and avoid scrambled eggs. Top your soup with feta cheese while serving. 
Until next time~
XoXo Emily
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