Lemon Chicken and Rice Soup

Name: Lemon Chicken and Rice Soup
Total time: 2700 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 chopped chicken breast; 1 lemon (to garnish); 1 cup lemon juice; salt, parsley,pepper; 2 cup white long grain (washed and drained); 6 eggs; 12 cup chicken stock

misty.kruger @cook_3639866

Newark, Delaware

I first had this dish at a small diner in a state that I used to live in and have searched high and low for the perfect recipe. This is one is a combination of several that I am finally satisfied with.

misty.kruger @cook_3639866

Saved

Ingredients

45 mins

10 servings

1chopped chicken breast
1lemon (to garnish)
1 cuplemon juice
salt, parsley,pepper
2 cupwhite long grain (washed and drained)
6eggs
12 cupchicken stock

Saved

Steps

45 mins

1

Place chicken and stock in 10-quart pot and boil until chicken is tender and throughly cooked.
2

Bring broth to a simmer and add rice, lemon juice, dry parsley, salt and pepper to taste. Cook until rice is almost done yet still firm in the middle. (al-dente)
3

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.
4

Simmer, but do not boil, for 5 or more minutes or until soup has thickened to preferance. (Mixture will thicken even more when cooled)
5

Ladle desired amount into bowl and garnish with lemon slice and dill to taste.
6

ENJOY! Yield: About 10 cups