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Print this Recipe    Chicken Rice

Chicken-Rice Soup
Yield 4 servings

1 large fryer
1 onion,chopped
1 rib celery
4 lemons
4 large eggs
1 cup rice
salt and pepper to taste

Cut chicken into pieces. Sear over moderate heat until juices
begin to come from chicken. Add onion, celery, salt and pepper.
Cover with water and simmer until tender. Strain broth; skin and
cut up chicken. Add rice to broth. Add cut up chicken and cook
until rice is tender. Squeeze juice from lemons. Separate eggs.
Beat yolks. Set chicken and rice off heat and slowly beat in yolks
and lemon juice. Beat egg whites until stiff and fold into soup.
When reheating do not boil.

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