Chicken soup with lemon
Description
Perfect for lunch. It's best to use a heavy-bottomed pot when preparing the soup. Lemon juice can easily be squeezed out using a fork or a special citrus juicer, making sure no seeds get into the juice. You can add seasonings to the soup, such as ground black pepper or dried basil. Serve the soup hot, ladled into bowls and garnished with chopped herbs and lemon slices.
Instructions
- 1
Step 1
1. Rinse the onion under water, dry it, and peel off the skin. Cut into half-rings or small cubes. Pour a little oil into a deep saucepan, add the onion, and sauté for about 5 minutes.
- 2
Step 2
2. Rinse the chicken breast thoroughly under running water, pat dry with a paper towel, and cut into pieces. Add water to the sautéed onion, place over high heat, and bring to a boil. Add the chopped chicken fillet to the pot. Rinse the rice, then add it to the pot with the onion and chicken to cook.
- 3
Step 3
3. Take a deep bowl, crack the eggs into it, and beat them well. Squeeze juice from the lemons to obtain about 3 tablespoons. Pour the lemon juice into the beaten eggs and beat everything together once again.
- 4
Step 4
4. Reduce the heat. Add the beaten eggs to the soup and stir constantly for 2–3 minutes until the soup thickens slightly. Pour into bowls and garnish with lemon slices and chopped herbs.