Summary

Ingredients

• 1 small soup chicken or normal chicken approx. .2 kg
• 150 g rice
• 2 lemon (s)
• 2 egg (s)
• 0.5 ½ bunch parsley, smooth
• 1 baguette (s) or bread to taste
• some pepper, salt

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Instructions

1. Clean the chicken and cover with approx. 2 liters of water in a sufficiently large saucepan. Bring to a boil and skim off any foam that appears. Season with pepper and salt and cover and simmer for 1 to 1 1/2 hours over a medium flame.
2. Drain over a sieve, collecting the stock.
3. Cook the rice in the broth according to the instructions on the packet.
4. In the meantime, remove the chicken from the bones, cut into bite-sized pieces and return to the broth. Season again as you like with pepper, salt and the chopped parsley.
5. Take the pot off the heat and cover it and let it cool for about 5 to 10 minutes.
6. In the meantime, beat the juice of a lemon with the eggs, then slowly stir in a ladle of broth - the broth must no longer boil or simmer, the egg-lemon mixture must not clog! Then add this egg, lemon and broth mixture to the soup and stir in.
7. Serve immediately with the baguette and the second lemon, cut into quarters, for personal seasoning.
8. The soup can also be prepared with leftover chicken or with soup vegetables such as carrots, celery, leeks, etc. be pepped up. It is important that after stirring in the egg mixture, it must no longer boil - unfortunately, it is therefore only conditionally suitable for warming up. The lemon makes this soup always refreshing and a pleasant starter or late midnight soup even in summer - a perfect complement to barbecues.