How to make it

  • In a 3 quart stainless steel pot heat chicken broth to boil.
  • Add long grain rice. Reduce heat to medium low. Cover and simmer 10 minutes.
  • Put 3 egg yolks into a small bowl. Ladle a large spoonfull of the hot broth into the bowl of yolks, add wisk to temper the yolks as with gravy. Slowly wisk the yolk mixture into the soup. Add the lemon juice, pepper, and basil.
  • If chicken is desired add it now. Return soup to a boil, and simmer an additional 10 minutes.
  • Serve in a polish pottery soup bowl with a dollop of plain yogurt.
  • Garnish with a sprig of fresh lemon basil.

Reviews & Comments 3

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  • lumpy1 9 years ago
    1/4 tsp. tumeric with the spices.
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    " It was excellent "
    juels ate it and said... the flavors here, sounds wonderful!
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    " It was excellent "
    peetabear ate it and said...
    love chicken rice soup with lemon... five forks
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