Ingredients
- 6 c. De-fatted chicken stock
- 1/2 c. Uncooked white rice
- 4 x Large eggs
- 3 Tbsp. Fresh lemon juice
- strained Salt
- 2 Tbsp. Finely minced fresh mint
Instructions
- Bring the chicken stock to a boil over high heat.
- Add in the rice and simmer, uncovered for about 15 min.
- Reduce heat to low.
- Beat the Large eggs with a whisk till frothy.
- Add in the lemon juice and 1/4 c. of the warm broth.
- Slowly pour the mix into the broth, stirring constantly.
- cook over low heat for 5 more min.
- Soup should be thick sufficient to coat a spoon.
- Don't boil.
- Season with salt and garnish with mint.
← Back to all recipes