Pairing with Navarro Chenin Blanc

Light yet satisfying, this recipe is a wonderful expression of a basic of comfort food: chicken soup. You'll find this soup is often served in Greece as a way to start a meal, but it is certainly hearty enough to serve with bread and salad to make a great, healthy meal for you and a few friends. Whether served hot right away or served chilled later, it is perfect with Navarro Chenin Blanc -- a wine complementary to the lemon prominent in this recipe. What a perfect body wine to pair with this classic Greek soup dish!

• 8 cups chicken broth
• 3 medium eggs
• 1/2 cup rice
• Juice from two lemons
• Salt
• Optional: 3/4 cup shredded cooked chicken breast

In a large saucepan, bring chicken stock to a boil and season to taste. Add rice to stock and simmer for 20 minutes. Remove pan from heat. In a blender beat the 3 eggs and slowly add the lemon juice to the eggs. While the blender is on, add one cup of the broth to the mixture and mix well, then return this back to the saucepan containing the rest of the broth and rice, whisking well over heat, but don't let the mixture boil.

Serves: 6