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    Egg & Lemon Soup


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    46 oz Chicken broth, low sodium and low fat
    1/3 cup Rice, Uncooked
    [original recipe calls for 1/4 tsp Salt]
    2 to 3 Eggs, beaten (may wish to omit yolks)
    3 tbl Lemon juice
    2 tbl Parsley chives or mint

    Recipe



    * Heat broth and rice to boiling in 3-qt saucepan, stirring once or twice, reduce heat.
    * Cover and simmer until rice is tender, about 14 mins.
    * Mix eggs and lemon juice. Stir 1/4 cup of hot broth mixture into egg mixture, stir into broth in pan.
    * Cook and stir over low heat until slightly thickened, 2 to 3 mins. (Don't boil or eggs will curdle.)
    * Garnish with parsley, chives or mint.

 

 

 

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