Hot chicken soup with yogurt

4 servings

Ingredients

Quantity Ingredient
1½ tablespoon Rice
1 quart Chicken Stock
⅔ cup Plain Yogurt
1 Egg
Salt
Ground Pepper
1 tablespoon Parsley, chopped
1 tablespoon Fresh Mint, chopped

Directions

Simmer the rice in the chicken stock until tender, about 12 minutes.

Beat the yogurt with the egg in a bowl, stir in a little hot stock, then gradually add the contents of the bowl to the rest of the chicken stock, which is taken off the heat to prevent curdling. Add salt and pepper; and reduce heat to simmer, while stirring.

Serve in bowls, sprinkled with the fresh herbs.

Source: San Francisco Examiner Typed by Katherine Smith Cyberealm BBS Watertown, NY 315-786-1120

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