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

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