Recipe

Lemon Rice Soup Recipe

	Meggles / All my dishes 1 year, 6 months ago This is great for a cold day, very filling, and has an excellent flavor! Prep:30m Cook:5m Servings:4	Meggles
	cheap tasty easy

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Ingredients

4 c. Water

4 tsp. chicken broth granules OR 4 chicken builion cubes

1/2 c. rice

1/3 c. lemon juice

2 eggs

1 medium carrot (optional)

1 celery stalk (optional)

dash of garlic salt

dash of black pepper

Directions

Put water in a 2 qt. saucepan and heat to a rapid boil

After water is boiling, let bullion granules/cubes dissolve. If you're using pre-made broth, you need 4 cups.

Once bullion is dissolved, stir in the rice, reduce heat to medium, and cover. Rice needs about 15 minutes to cook.

Peel carrot, and dice into fairly small pieces.

Chop celery stalk.

Put in with broth and rice to cook.

Separate egg whites from yolk, placing yolks and whites in separate dishes.

Beat egg whites separately until stiff.

Pour half of your lemon juice and one egg yolk into the egg whites, and beat well.

Repeat with second egg yolk and remaining lemon juice.

After rice has been cooking for 15 minutes or so, reduce to low heat.

Slowly pour egg-lemon juice mixture into broth WHILE stirring (a whisk works best for this!.)

Add in garlic salt and black pepper.

Place the cover back on and let cook for 3-5 minutes on low heat.

Place in bowl and enjoy!!

NOTE: If you really like lemon, you can up the lemon juice a little bit. I usually use 1/2 c. lemon juice, but some people might think it is too much. You can always add more lemon juice later, but the given amount is a good place to start. Also, try adding half a medium sized onion, diced with the other veggies. It's also great without them.

NOTE 2: This thickens up really quickly, so it's best fresh, but it tastes great as leftovers too.

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