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Turkish   -   Egg, Lemon, Chicken And Rice Soup   adapted from The Sultan's Kitchen by Ozcan Ozan

  • 6 Cups Chicken Stock
  • 1 1/2 Cups Rice
  • 2 Tablespoons Unsalted Butter
  • 1 Pound Chicken Breast -- Chopped
  • 2 Medium Eggs
  • 2 Lemon Lemon Juice
  • Salt -- To Taste
Directions Bring stock, rice and butter to a boil. Reduce heat, cover and simmer for 20 minutes. Add chicken. Simmer for 10 minutes. Blend eggs with lemon juice and then slowly stir in 1 cup hot stock. Add this into the soup. Simmer for 5 minutes. Season with salt. Do not allow soup to boil after adding eggs, it may break or curdle.
Serves 4
Time to Make 0:00

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