Egg-Lemon Soup

December 4, 2006

• 1 whole chicken
• 5 c. water
• 1 bay leaf
• 1 tsp. salt
• Dash pepper
• 1/3 c. rice
• 1 egg
• Juice of 1/2 lemon

Cook chicken in water with bay leaf, salt, and pepper. Cool and debone chicken. Discard bay leaf. Cook rice in broth. Add chicken. Heat to boiling and then remove from heat. In a small bowl, beat egg lightly. Stir several tablespoons of hot soup and the lemon juice into the egg. Stir egg mixture into soup. Serve immediately and sprinkle with parsley.

Serves 4.

From More-with-Less Cookbook by Doris Janzen Longacre

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