Ingredients :
- 1 chopped chicken breast
- 1 lemon (to garnish)
- 1 cup lemon juice
- salt, parsley,pepper
- 2 cup white long grain (washed and drained)
- 6 eggs
- 12 cup chicken stock
Method :
- Place chicken and stock in 10-quart pot and boil until chicken is tender and throughly cooked.
- Bring broth to a simmer and add rice, lemon juice, dry parsley, salt and pepper to taste. Cook until rice is almost done yet still firm in the middle. (al-dente)
- Beat eggs and then add 1/2 cup of broth to beaten eggs and continue wisking briskly until 2 cups of broth have been added in total, then add to stock pot.
- Simmer, but do not boil, for 5 or more minutes or until soup has thickened to preferance. (Mixture will thicken even more when cooled)
- Ladle desired amount into bowl and garnish with lemon slice and dill to taste.
- ENJOY! Yield: About 10 cups
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