Chicken Soup With Egg And Lemon Sauce
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Chicken Soup With Egg And Lemon Sauce
  Chicken    Lemon    Soups    Eggs    Sauces  
Last updated 6/12/2012 1:14:01 AM. Recipe ID 42715. Report a problem with this recipe.
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      Title: Chicken soup with egg and lemon sauce
 Categories: None
      Yield: 1 Servings
 
      1    Chicken; (3-4 lbs.)
      1    Carrot
      1    Onion
    1/2 c  Rice washed and strained
      3    Eggs
      2    Lemons
           Parsley
           Salt and pepper
 
  In reply to your request for lemon soup, I was in Greece this summer
  and buy a cookbook from wherever we travel, I had this recipe marked
  off to try but have not made it yet...let me know how it is?
  
  Wash the chicken well and rub it with one lemon. Place it in a pot,
  cover with water and let it boil for about an hour and half on medium
  heat. Add the carrot, the onil salt and pepper and continue cooking
  for some more minutes. When the chicken is done(test it with a fork)
  take it out of the pot.
  
  Strain the broth and put it on the fire again.When the broth begins
  boiling, add the washed rice and continue cooking for 20 minutes.
  Remove from heat.
  
  Make the egg and lemon sauce as follows: Beat the eggs, add lemon
  juice to taste and beat it together. Pour in tablespoons of the hot
  but not boiling broth beating at the same time. Add the egg and lemon
  sauce to soup stirring constantly and rotate the pot a few
  times.Sprinlke the individual servings with chopped parsley and serve
  immediately.
  




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Recipe ID 42715 (Apr 03, 2005)

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