Chicken Soup with Egg and Lemon

5
100% would make this recipe for Chicken Soup with Egg and Lemon again.

I used my left over chicken. It tasted great. Make sure you have some bread on the side.

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Chicken Soup with Egg and Lemon Ingredients

One fryer chicken	4 large eggs
Salt and freshly ground black pepper	3 lemons, juiced
Three-fourths cup rice

Instructions for Chicken Soup with Egg and Lemon

Put the chicken in a large pot and cover with water. Cook over medium heat, skimming the foam that rises to the surface, until tender, about 1 hour. Transfer the chicken to a plate and season with salt and pepper to taste. Add the rice to the chicken broth and season with salt. Cook until soft, about 15 minutes. Remove from the heat.

Beat the egg whites with an electric mixer until almost stiff peaks form. Add the yolks, one at a time, lightly beating after each addition. Add the lemon juice and beat 1 minute. Remove a cup of the warm broth from rice mixture and slowly beat into the egg mixture until blended. With a wooden spoon, gently stir the egg mixture into soup (do not stir vigorously). There should be a layer of egg foam resting on the top of the soup. Serve the chicken alongside the soup.

Main Ingredient: ChickenCuisine: American

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for flavor and categorization

Hello everyone Food for thought, this recipe is a traditional Greek which is called "Chicken Avgolemono" . Yes this is a great recipe and very easy, inexpensive and nutritional. Try to make it with free range chickens that's how is made in Greece.