Description
I got this recipe from a friend, who served it to me one chilly night. It is very much a
Ingredients
- Chicken Broth
- Chicken Bouillon Cube
- Rice
- Carrot
- Celery
- Onion
- Chicken
- Butter
- Flour
- Eggs
- Lemon Juice
- Salt And Pepper
- Lemon Slice
- Green Onions
Instructions
- In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion
- Bring to a boil
- Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender
- Stir in chicken
- Remove from heat
- Then, in a small saucepan, melt butter and stir in flour until smooth
- Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly
- In a small bowl, beat the eggs until frothy
- Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup
- Very slowly add egg mixture into the soup, stirring constantly
- Do not do this if your soup is boiling or very hot or your eggs will split
- You may want to take the soup off the burner for a few minutes before you add the eggs
- Heat gently until soup thickens enough to coat a spoon– do not boil!
- Add salt and pepper to taste, garnish with lemon