Chicken Soup With Egg And Lemon Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | Chicken, 3-4 lbs. | |
| 1 | Carrot | |
| 1 | Onion | |
| 1/2 | c | Rice washed and strained |
| 3 | Eggs | |
| 2 | Lemons | |
| Parsley | ||
| Salt and pepper |
INSTRUCTIONS
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. Posted to JEWISH-FOOD digest V97 #319 by pushy1 on
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Nutrition (calculated from recipe ingredients)
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Calories: 547
Calories From Fat: 182
Total Fat: 20g
Cholesterol: 558mg
Sodium: 2846.6mg
Potassium: 1468.2mg
Carbohydrates: 49.5g
Fiber: 5.8g
Sugar: 16.4g
Protein: 39.7g