Big thanks to @titanmoon for constantly contributing to my #MonsterRecipeChallenge post & for inspiring me to create my own version of a Greek Egg Drop Soup. I've never had or made this soup before but I've had Latin chicken soups that had similar flavor profiles such as this one but more spices and corn :P I made some modifications to this recipe so it's diet friendly. For 6 servings I replaced a whole chicken 3LB (skin & bones) for just 2 1/2 seared boneless/skinless chicken breasts 90% cooked through w/ salt + pepper. I didn't mince the veggies (carrots & celery stalks no onion) chopped it chunky. Replaced the cornstarch for a roux. Didn't have any parsley what so ever so I replaced it w/ 1/2 tsp of dried oregano. Used 8 cups of water (stayed the same). Added 1/2 cup of brown rice instead of 1/3 cup long grain. Added juice from 1 & 1/2 lemons. Added 1 Tsp & 1 tsp of sugar to balance out the acidity of the lemon. Seasoned to taste w/ salt + pepper. Tempered 1 Tbsp of sour cream with 1/2 cup of broth and added it into the soup to replace the two eggs. Chopped the chicken up chunky and added it in. Added ~2 cups of frozen green beans (thawed) for added nutrients. The recipe didn't call for it but it was lovely :) In the near future I will create this recipe as it was intended but for now I kept things lighter with my own twist :3 @gaga #CulinaryStudent #CulinaryArts