Ingredients:
Water – 2,5 liters Chicken – 1 pound
Rice – 125 g
Fresh lemon juice – 125 ml
Eggs – 4
Instructions:
In a large pot, cook the broth and strain it. Set aside 2 cups of broth.
Add rice to the remaining broth, cover, and simmer over low heat for 20 minutes.
Whip 4 eggs with a little salt until they increase in volume and turn white. Add lemon juice gradually and mix carefully. Slowly pour the reserved hot broth (reheat in the microwave if needed) into the egg-lemon mixture in several additions, stirring constantly to prevent curdling. Turn off the heat.
Pour the egg-lemon mixture into the soup, stirring vigorously for a few minutes until fully combined. Turn on the heat again.
Cook over medium-low heat, stirring, until the soup thickens, about 5-10 minutes. If desired, add the shredded chicken to the soup.
Calories:
100.4 kcal/100 g Proteins: 7 g
Fats: 6.3 g
Carbohydrates: 3б5 g