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Greek Lemon Chicken Soup
4 Servings:
  1. Chop up chicken breasts into bite size pieces. Finely grate rind from 1 lemon.
  2. Bring stock and rind to boil. Add rice. Simmer about 15 minutes until rice is tender.
  3. Add chicken and cook for 4-5 minutes until chicken is cooked through.
  4. Remove from heat. Juice the 3 lemons (with squeezer or squeeze lemons with hand). Stir lemon juice into soup.
  5. Lightly beat eggs in a bowl. Add ½ cup from the hot stock and whisk with fork to combine. Slowly add egg mixture to stock and stir to combine. Serve and top with mint leaves.

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