Chicken Soup with Lemon and Egg
Number of servings - 6-8
Chicken - 2 1/2 lb
Bay leaf - 1 pc.
Carrots - 2-3 pcs. (peeled and finely chopped)
Onion - 1 pc. (peeled and finely chopped)
Green onions - 1 stalk (chopped into thin slices)
Celery - 1 bunch (finely sliced)
Rice - 3 1/2 oz (washed)
Egg - 2 pcs.
Lemon - 1 pc. (juiced)
Parsley - 1/2 bunch (finely chopped)
Salt and ground black pepper to taste
Place chicken to the saucepan and pour 7 cups of water. Add salt, bay leaf and bring to boil. Remove the foam, cover and simmer for 60 minutes. Take out chicken from the broth.
Add vegetables and rice to soup and cook for about 25 minutes. Chicken flesh clean from bones, cut into small pieces and add to soup. Salt and pepper to taste.
Whip the eggs with lemon juice and pour in a lightly cooled soup, stirring. Bring to boil and quickly remove from heat.
Pour cooked soup in bowls and garnish with chopped parsley.
Ready in: 100 minutes.