Lemon Chicken and Rice Soup

1. 1

   Place chicken and stock in 10-quart pot and boil until chicken is tender and throughly cooked.

2. 2

   Bring broth to a simmer and add rice, lemon juice, dry parsley, salt and pepper to taste.

3. 3

   Cook until rice is almost done yet still firm in the middle.

4. 4

   (al-dente)

5. 5

   Beat eggs and then add 1/2 cup of broth to beaten eggs and continue wisking briskly until 2 cups of broth have been added in total, then add to stock pot.

6. 6

   Simmer, but do not boil, for 5 or more minutes or until soup has thickened to preferance.

7. 7

   (Mixture will thicken even more when cooled)

8. 8

   Ladle desired amount into bowl and garnish with lemon slice and dill to taste.

9. 9

   ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.