Chicken soup with egg-lemon sauce

CHICKEN SOUP WITH EGG-LEMON SAUCE

Classic recipe

Ingredients:

1 chicken

1 cup rice

1 onion, peeled

Salt, pepper

For Egg-Lemon Sauce:

1 cup chicken broth

2 yolks

1/2 cup of fresh lemon juice

Corn flour — 2 — 3 tablespoons

Directions:

1. Place chicken and whole onion  in a large

pot.

Pour water over the top, bring to a boil,

reduce heat to medium-law, and simmer,

skimming  foam as necessary, until chicken is

fully cooked.

Transfer chicken to a bowl to cool and then

chop cooked chicken meat.

Discard onion.

2. Add rice into chicken broth in the pot and set

over medium-low heat.

Add pepper and salt to taste. Bring to a

simmer, cook, stirring occasionally, until rice

is very tender.

3. Whisk yolks in a bowl, then whisk in a lemon juice.

Slowly pour chicken broth into yolks mixture

and add 2 — 3 tablespoons of corn flour,

whisking constantly.

4. Remove the pot from the heat.

Pour egg-lemon sauce in the pot and add

chopped chicken.

Serve hot!

Bon appetite!

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