LEMON CHICKEN AND RICE SOUP

 LEMON CHICKEN AND RICE SOUP

*This soup was so good that I forgot to take a still pic of it! I had to take a snap shot from the short video I made!. My kids loved it and asked me to make more!!!*

INGREDIENTS: 1/4 CUP OLIVE OIL, 2 CARROTS, 2 CELERY, 1 ONION, 6 GARLIC, 8 CUPS CHICKEN STOCK, 2 BAY LEAVES, 1 CUP WHITE RICE, 2 CUPS COOKED SHREDDED CHICKEN, 1 TSP SALT AND PEPPER, 2/3 CUPS FRESH LEMON JUICE, 2 EGGS, 2 TBS PARSLEY

CHOP THE VEGETABLES IN A FOOD PROCESSOR AND SAUTE IN OLIVE OIL FOR 5 MINUTES. ADD 6 CUPS OF THE STOCK, THE BAY LEAVES, SALT, PEPPER AND BRING TO A BOIL. ADD THE RICE AND COOK UNTIL IT IS DONE.

MEANWHILE MIX THE EGGS AND THE LEMON JUICE UNTIL THOROUGHLY MIXED. ADD THE REMAINDER OF THE CHICKEN BROTH TO IT AND MIX WELL. ADD THE LEMON JUICE MIX AND THE CHICKEN TO THE POT AND SIMMER FOR TEN MINUTES. 

ADD THE PARSLEY AND REMOVE THE BAY LEAF. STIR AND SERVE!

WHOLE PROCESS SHOULD ONLY TAKE ABOUT ONE HALF HOUR.