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 Turkish - Egg, Lemon, Chicken And Rice Soup
adapted from The Sultan's Kitchen by Ozcan Ozan
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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