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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A delicious soup with the perfect, not too overwhelming creaminess from the eggs. The zing of the lemon compliments the flavor of the broth nicely. Quick & easy to make! Ingredients:
8 cups chicken broth |
1/2 cup fresh lemon juice |
1/4 tsp pepper, freshly ground |
1/2 cup white rice |
1 carrot, shredded or thinly sliced |
4 egg yolks |
1 cup cooked chicken, chopped |
1 handful flat leaf parsley or arugula, chopped |
salt to taste (optional) |
Directions:
1. Combine lemon juice, chicken broth, and pepper in saucepan.
2. Bring to a boil, then add rice & carrot.
3. Reduce heat & cover. Simmer for 25 minutes.
4. Remove saucepan from heat.
5. Take 1/2 cup of the soup and slowly whisk into the egg yolks.
6. Stir the soup/egg yolk mixture back into the soup.
7. Add the chopped chicken and parsley to soup.
8. MAKE SURE YOU DO NOT LET THE SOUP COME TO A BOIL ONCE THE EGGS ARE ADDED OR THEY WILL CURDLE!
9. Serve & Enjoy!
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