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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A family Greek recipe that's great for cold fall evenings. This is a flexible recipe you can play with and adjust for your families needs :) Ingredients:
2 boneless skinless breast |
4 cups chicken broth |
1.5 cups instant rice uncooked |
1 egg |
half a cup to one cup lemon juice (according to taste) |
salt and pepper to taste |
Directions:
1. Start chicken broth boiling
2. dice up chicken breast
3. add chicken and let cook for about 2 minutes
4. add rice
5. Beat egg into lemon juice
6. when rice and chicken are cooked begin stiring soup
7. as you stir soup SLOWLY pour the egg/lemon juice mixture
8. when egg/lemon is added let cook for about 5 minutes to make sure egg is cooked
9. Soup should look non clear, yellow and smooth. Sometimes the egg whites will curdle, but that's ok it won't effect the taste any. Continuously stirring the soup while adding the eggs helps keep them from curdleing. For a thinner soup add less rice. For a tangier soup add more lemon.
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