Servings: 4
Ingredients
- 4-6 Cup Chicken Broth
- 4 Whole Egg (Separated)
- 3 Whole Lemons (Squeezed)
- 1 Pinch Pepper (To taste)
- 1/3 Cup Rice (Cooked for 10 minutes)
- 1 Pinch Salt (To taste)
Directions
Beat egg whites and beat yolks separately and then mix together.
Add lemon juice to mixture and beat again.
Put some hot chicken broth in bowl and gradually (by spoonfuls) add some of the egg mixture into remaining chicken stock pot.
Do this slowly...adding a little at a time, as not to curdle.
Soup can be heated over a very low heat and stirred constantly.
Add the cooked rice, salt, pepper, and any other seasonings to taste.
Do not boil.
Remove the celery and serve hot.
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