Lemon curry chicken soup ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Rice |
| 8 | cups | Chicken stock |
| 4 | Eggs | |
| ¼ | cup | Lemon juice |
| ½ | teaspoon | Curry powder |
| 1 | tablespoon | Parsley |
Directions
Bring rice and chicken stock to a boil in a large pot. Reduce heat and simmer 20 minutes, or until rice is tender. Beat eggs, lemon juice and curry powder together. Add 3 tablespoons hot stock to egg mixture, stir into remaining stock. Simmer, stirring constantly, 5 minutes.
Ladle soup into serving bowls, sprinkle with parsley and serve.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 02-13-95