| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Greek |
Soup |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 2 |
tb |
Butter |
| 2 |
cn |
(10.75-oz) chicken broth |
| 1 |
c |
Milk |
| 2 |
|
Eggs; beaten |
| 2 |
tb |
Dill |
| 3 |
tb |
Uncooked rice |
| 2 |
cn |
(small) chicken meat; drained, -or- |
| 2 |
|
Cooked chicken breasts |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Saut. onion in butter until golden. Heat chicken broth to boiling point. Do
not boil. Combine 1 cup milk, eggs and dill in a separate bowl. Add a
small amount of warm chicken broth to milk-egg mixture. Slowly add warmed
milk-egg mixture to chicken broth, stirring constantly. Add onion and rice.
Stir until thick, about 15 minutes. Add chicken meat and simmer for 10
minutes. Before serving, stir in sour cream. Yield: 4 to 6 servings.
PATRICK D. MILLER
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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