Name: Vegetable, Rice, and Lemon Soup
Yield: Makes 8 servings
Ingredients: 8 cups canned low-salt chicken broth; 3 medium carrots, peeled, chopped; 2 large celery stalks, finely chopped; 1 medium white onion, minced; 1 cup converted white rice; 4 large eggs, separated; 1/3 cup fresh lemon juice; Thin lemon slices (optional); Chopped fresh parsley (optional)

"In our family we have a saying that the Greek kitchen is the original twenty-four-hour diner: It never closes," writes Georgia I. Chletcos of Upper Darby, Pennsylvania. "The great thing about these home-style dishes is that they're generous to the cook and to everyone else: You don't have to be a pro to prepare them, there's always plenty to share, and you'll have a delicious meal on the table in no time."

This light soup is based on a traditional Greek recipe called avgolemono.

Recipe notes

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