- 6 cups reduced-sodium chicken broth
- 1/2 cup uncooked white rice
- 3 large egg yolks
- 3 tablespoons lemon juice
- 1 teaspoon parsley and pepper to garnish
Bring chicken broth to a simmer and add rice.
Cover and simmer just until rice is done, about 15 minutes.
Whisk egg yolks with lemon juice. Whisk a ladle of hot soup into egg mixture, then add back to pot. Garnish with parsley and pepper. Great with warm pitas and store-bought hummus.
Recipe by Jo Marshall.
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