Title: Chicken Lemon Soup
Categories: None
Yield: 1 Servings

Homemade or canned chicken
-stock
Egg yolks (one egg yolk for
-every approx. 15 fl. oz,
-about 444 mL, stock)
Dry white rice
Lemon juice, approx 1 tsp.
-for every 2 egg yolks.
Salt Pepper is optional.

1) Place the soup stock and rice in a pot. How much rice you use is up to
you. If you like your soup thick, use more rice. If you'd prefer to only
have rice at the bottom, use less. Remember that rice expands to about 3
times its original volume.)

2) Cover the pot and simmer rice in the chicken stock.

3) While the stock and rice are simmering, beat the egg yolks with the
lemon juice until it's a homogenous bright yellow and is slightly frothy.

4) When the rice is done, add the egg yolk-lemon juice mixture to the soup.
Pour in the egg mixture with one hand and stir stock rapidly with the
other.

5) Season to taste with salt and pepper and serve.

Some people prefer this soup cold, but I think it's best warm.

Posted to Recipe Archive - 10 November 96

Date: Sun, 10 Nov 96 12:23:20 EST

submitted by: silverman.30@osu.edu