William Meppem
Hands-On Time
10 Mins
Total Time
30 Mins
Yield
Serves 4

How to Make It

Step 1

Place the broth and the rice in a large saucepan and bring to a boil.

Step 2

Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.

Step 3

Add the chicken. Remove the soup from heat and cover.

Step 4

Whisk the eggs and lemon juice in a medium bowl until frothy.

Step 5

Slowly add about 1 cup hot chicken broth to the lemon and eggs, whisking continually. Slowly stir the warmed eggs into the soup.

Step 6

Ladle soup into bowls. Serve immediately with a slice of lemon.

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Ratings & Reviews

/5
Reviews
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