Greek Chicken and Wild Rice Soup

Instructions

1. 1

   Put the chicken, vegetables, and salt into a large stockpot and cover with water. Bring to a simmer and cook for 2 hours.

2. 2

   Remove the chicken legs and, when cool enough to handle, remove the skin and bones and shred the meat. Return the meat to the pot along with the wild rice. Season to taste.

3. 3

   Beat the eggs and lemon juice together in a bowl. Temper the egg mixture by ladling 1 cup of hot liquid into it while vigorously whisking. Pour the tempered mixture into the stockpot. Don't boil the soup after adding the egg mixture.

4. 4

   Ladle the soup into bowls, garnish with oil and serve.