Chicken soup with egg and lemon

2025-02-06 08:16:05 / RECETA ALFA ALFA PRESS

Chicken soup with egg and lemon

Ingredients :

4-5 chicken wings
1 liter of water
1 carrot
1 medium potato
1 coffee cup of rice
1 tablespoon of olive oil/butter
1 egg
Juice of one lemon
Salt and pepper to taste

Preparation :

Place the chicken wings in a pot of water and let them boil for about 20 minutes. Skim off the foam that forms on top for a clearer liquid. Add the carrot, potato, and oil and let them boil for 10 minutes. Then add the rice, stirring occasionally, and let it cook until tender.

Adjust the taste with salt and pepper to taste and finally season the soup with egg and lemon. In a bowl, beat the egg, add the lemon juice and a little of the soup stock. Add it to the soup, leave it on low heat for 2-3 minutes and then serve it warm. 

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