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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 quarts chicken broth |
1/2 cup uncooked regular rice |
4 eggs |
1/4 cup lemon juice |
Directions:
1. Place broth in a small Dutch oven; bring to a boil. Add rice. Reduce heat; cover and cook 20 minutes or until rice is tender. Remove from heat.
2. Place eggs in a small mixing bowl; beat with a wire whisk until light and foamy. Gradually add lemon juice, beating well; add 2 cups hot soup, beating constantly.
3. Add egg mixture to soup, beating constantly. Place over low heat, and bring just to a boil. (Do not boil because soup will curdle.)
4. Ladle soup into individual serving bowls; serve warm.
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