Soup: Egg-Lemon Soup
Source of Recipe
Judy McCann
List of Ingredients
5 cups Chicken stock
4 oz. rice, rinsed
2 cups diced chicken
3 eggs
1 teaspoon cold water
Juice of 2 small lemons Recipe
Make your own chicken stock, or you can use canned broth. In a large pot bring the stock to a boil add the rice and cook. Cook the rice for about 15 min., until it is tender, add the chicken.
Beat the eggs well with cold water for about 3 min. or until the eggs are slightly frothy. Add lemon juice to the eggs. Beat this until well blended. Remove the stock from heat. Add a few spoonfuls of the hot (hot boiling) stock to the egg mixture, beat quickly or eggs will curdle. Put the egg mixture into the stock, combine and serve.
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