It has been a cold winter here in Michigan and so we have been eating a lot of soups to keep us warm! This my daughter’s favorite soup, so I named it after her. It features lots of eggs in the recipe and I suggest you opt for free-range, organic eggs if possible from your local farmer!
GRACE’S GREEK LEMON CHICKEN SOUP 
1-1/2 cups cooked, chopped chicken meat
6 cups chicken broth (we use homemade)
2-3 small carrots, peeled and diced small
2-3 stalks celery, diced small
1 cup raw long grain brown rice, cooked in 2-1/2 cups water
6 egg yolks – free range, organic
1/3 cup freshly squeezed lemon juice
2 tbsp finely chopped parsley (optional)
Sea salt and pepper to taste
Heat chicken broth and carrots, simmer until carrots are tender. Whisk egg yolks and lemon juice together. Add in a slow stream while whisking, 1 cup of hot chicken broth to the egg mixture then return the egg mixture back to the pot (this keeps the eggs from cooking and clumping when you add them). Simmer over medium heat while whisking periodically until mixture starts to thicken. Add in chicken meat, cooked rice and parsley. Season with sea salt and pepper.
Variation: Substitute quinoa for the rice
Excerpted from my NEW book coming soon called “The Skinny on Fats“, co-authored with Dr. David Brownstein
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