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Greek Chicken-Lemon Soup

yield: 4 total time: 40 minutes

1 cup long grain rice
3 cups chicken broth
1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
1 teaspoon cornstarch
1 tablespoon water
3 egg yolks
1/2 lemon
freshly ground pepper
salt

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