Soup Cookbook

Directions

• Place chicken, water, and desired amount of salt in heavy pot.
• Bring to boil.
• Reduce heat and simmer for approximately 1 1/2 to 2 hours, skimming foam off top as necessary.
• Add more water, as necessary, so you will end up with 3 quarts of chicken stock.
• Remove chicken and set aside for later use.
• Strain chicken stock into clean saucepan, reserving 3 cups.
• Bring stock in saucepan to boil.
• Add rice and bring back to boil.
• Reduce heat and simmer for 30 minutes or until rice is soft.
• In a large measuring cup, place lemon juice with one cup of reserved chicken stock.
• Set aside.
• In large mixing bowl beat eggs on high speed for 4 minutes.
• Reduce speed to medium and continue beating while you slowly add lemon juice and stock mixture.
• Into same mixture, pour 2 cups of reserved chicken stock slowly, while continuously mixing.
• Turn mixer off.
• Pour egg and lemon mixture slowly into saucepan of rice and stock, stirring continually.
• Continue to stir for one minute while soup cooks.
• Remove from heat.
• Salt and pepper to taste.
• Serve hot.
• NOTE: You can chop up the cooked chicken into small chunks and add it to the soup.
• Or use the chicken to make chicken salad, sandwiches, etc.
• Courtesy of Shareware RECIPE CLIPPER 1.
• 0 Posted By ehunt@bsc835.
• bsc.edu (Eric Hunt) On rec.
• food.
• recipes or rec.
• food.
• cooking File ftp://www.idiscover.
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