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    Hot Chicken Soup with Yogurt


    Source of Recipe


    San Francisco Examiner

    List of Ingredients




    1 1/2 tbsp rice
    1 quart chicken stock
    2/3 cup plain yogurt
    1 egg
    salt
    ground pepper
    1 tbsp parsley, chopped
    1 tbsp fresh mint, chopped

    Recipe



    Simmer the rice in the chicken stock until tender, about 12 minutes. Beat the yogurt with the egg in a bowl, stir in a little hot stock, then gradually add the contents of the bowl to the rest of the chicken stock, which is taken off the heat to prevent curdling. Add salt and pepper; and reduce heat to simmer, while stirring.

    Serve in bowls, sprinkled with the fresh herbs.

    Serves 4.

 

 

 

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