INGREDIENTS
6 cups chicken broth
2 eggs
1 cup cooked and shredded chicken breast
2 cups uncooked instant rice
juice of 1 lemon
1 can cream of chicken soup
salt and pepper to taste
DIRECTIONS
In a large sauce pan, bring broth to a boil. Turn off burner and remove pot from heat. Meanwhile, beat the eggs together. Gradually add some (ends up being about 2 cups total) of the hot broth to the eggs, stirring constantly. Once the eggs have become hot and still in a liquid state (make sure they dont turn into scrambled eggs) return the egg mixture to the pot and heat on low, stirring often. Add the rice, chicken, lemon juice, and cream of chicken soup. Ladle hot soup into bowls and garnish with lemon slices and fresh chopped parsley.
*This is Miss Otto's Grandma's recipe, yummy!
