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Ingredients
- 1 x Chicken, (3-4 lbs.)
- 1 x Carrot
- 1 x Onion
- 1/2 c. Rice washed and strained
- 3 x Large eggs
- 2 x Lemons Parsley Salt and pepper
Directions
- 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 in the carrot, the onil salt and pepper and continue cooking for some more min. 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 in the washed rice and continue cooking for 20 min. Remove from heat.
- Make the egg and lemon sauce as follows: Beat the Large eggs, add in lemon juice to taste and beat it together. Pour in Tbsp. of the warm but not boiling broth beating at the same time. Add in the egg and lemon sauce to soup stirring constantly and rotate the pot a few times.Sprinlke the individual servings with minced parsley and serve immediately.
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