Chicken Soup With Rice

Materials:
1 chicken breast, diced
2 cup rice, washed, drained
3.5 cups chicken stock
Pepper
Salt

Sauces
3 tbsp lemon juice
2 egg yolks

Bring the chicken stock to boil. Add the rice, chicken pieces, salt and pepper. Turn the heat down to medium-low. Cover the lid and cook for about 25 minutes.

In a small bowl, whisk the egg yolks with lemon juice. Take a ladle of soup and blend well with the sauce. Slowly pour this mixture into the pan while stirring. Cover the lid and simmer for about 3-4 minutes.

Before serving sprinkle chopped fresh parsley on top.

* Don't boil the soup after adding the sauce, it may curdle.

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