Summary

Ingredients

• 2 chicken legs, or chicken breasts
• 2 carrot (s)
• 2 teaspoons chicken broth
• 2 liters water (1.5- )
• 0.5 ½ celeriac
• 1 leek
• 75 g rice
• 1 egg (s)
• 1 lemon (s)
• 0.5 ½ bunch parsley
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Pour the water into a large saucepan, divide the chicken legs if necessary, cut the chicken breast into bite-sized pieces. Add the chicken stock and salt. Bring to a boil.
2. Cut carrots into slices, celery into cubes, leek into rings. Add together with the rice. Bring to the boil and cook on a low flame with the lid on for a good 1/2 hour until everything is cooked through.
3. In the meantime, cut the parsley into small pieces. Squeeze the lemon, whisk the juice with the egg.
4. Remove the legs from the soup, remove the meat from the bone, cut into small pieces and put back into the soup. Season with salt and pepper and bring to the boil again so that the meat becomes hot again.
5. Now pull the soup off the hot plate and let it rest briefly.
6. Stir the lemon and egg mixture into the soup. Sprinkle in the parsley and stir in.