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    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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