Photo: William Meppem
Prep Time
10 Mins
Other Time
20 Mins
4 servings

How to Make It

Heat the broth and rice in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove the soup from heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs, whisking continually. Slowly stir the warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon.

Ratings & Reviews

john218's Review

February 25, 2010
Read the 3 other reviews and say this - Isn't taste funny? I would say it needs more lemon! Also, as for the eggs separating the soup, it appears that chef needs to hone his/her tempering skills. Propering done and soup will not "curdle".

amlc55's Review

September 28, 2009
This has a very strong lemon flavor. I've made it a couple of times because my husband loves it and says he can't stop eating it, but it's almost too strong for me. I've served it with good bread, but a salad would be good too.