Amy's Recipes

1-2 cups cooked, diced chicken

3/4 cups rice (1 rice cooker cup)

3 T better than bouillon

1/2 onion, diced

1 large grated carrot

1-2 cups diced celery

3 lemons

4 eggs

1/2 cup cold water

1/3 cup cornstarch

2 T butter

 

Cook onion and celery over medium heat in butter until translucent and tender in a 4 quart soup pot. Add 2 1/2 quarts water and bring to a boil. Add rice and grated carrot, turn down to a low boil and stir occasionally. When rice is almost cooked, take two cups of the broth out (it is okay if there is a little carrot or rice in it) and set it aside to cool for a few minutes. Add the chicken and better than bouillon to the soup pot. Juice the lemons and add them to a blender with the cold water, eggs and cornstarch. Mix well and slowly add the hot broth. Pour the egg mixture into the pot and let it cook for a minute or two just below boiling. Don’t let it boil or the eggs might curdle.