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Ingredients
2 Cups chicken broth
1 Cup water
3 Tablespoons fresh lemon juice
2 Large eggs, lightly beaten
1 Cup hot cooked long-grain rice
1/2 Teaspoon salt
1/8 Teaspoon white pepper
6 Lemon slices
Instructions
Heat broth and water in a medium saucepan over medium-high heat. Gradually add hot broth mixture and lemon juice to eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until slightly thick (about 15 minutes), stirring constantly. Remove from heat; stir in rice, salt, and pepper. Ladle soup into 6 bowls; serve with lemon slices.