A delicious fast-fix soup from canned broth, some left over chicken, a bit of rice, eggs and lemon juice. Enjoy this soup hot or cold for a year round treat.

6 cups chicken broth
1/2 cup rice
3 eggs
1/4 cup lemon juice
Salt
1 cup chicken, cooked
1/4 cup fresh parsley or green onion

Bring the chicken broth to a boil. Add the rice, stir and reduce heat to simmer. Cook for 15 – 20 minutes; until rice is tender. Skin, bone and chop or shred the chicken. Stem and roughly chop the parsley, or finely slice the green onion.

Place all 3 egg yolks in a bowl and beat with a wire whisk. Slowly add the lemon juice, beating thoroughly until the yolks are pale yellow. Add the egg whites and beat until frothy.

Temper the eggs by adding 1 cup of the hot broth to the egg-lemon mixture in a slow stream while whisking constantly. Slowly add the tempered eggs to the broth pot, stirring constantly.

Increase the heat under the pot to high and watch carefully. You do not want your soup to boil. You want it to get extremely hot, just about to boil, before immediately removing from the heat. Stir in the chicken and parsley, cover and allow to stand for 5 – 10 minutes before serving.

Yield: 4 – 6 servings.

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