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Greek lemon chicken soup
date:Jul 09, 2014
ce is just tender. Add chicken. Cook, stirring occasionally, for 3 to 4 minutes or until chicken is cooked through.

3. Remove from heat. Add lemon juice. Stir to combine. Lightly beat eggs in a heatproof jug. Add 1/2 cup hot stock mixture, whisking to combine. Slowly add egg mixture to stock mixture in a steady stream, stirring, until combined.

4. Ladle into bowls. Serve topped with lemon zest and mint.

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