egg lemon and chicken soup

* 6 Cups Chicken Stock
* 1 1/2 Cups Rice
* 2 Tablespoons Unsalted Butter
* 1 Pound Chicken Breast — Chopped
* 2 Medium Eggs
* 2 Lemon Lemon Juice
* Salt — To Taste

Directions: Bring stock, rice and butter to a boil. Reduce heat, cover and simmer for 20 minutes. Add chicken. Simmer for 10 minutes. Blend eggs with lemon juice and then slowly stir in 1 cup hot stock. Add this into the soup. Simmer for 5 minutes. Season with salt. Do not allow soup to boil after adding eggs, it may break or curdle

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