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Instructions |
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Heat OLIVE OIL and SHALLOTS in soup pot.
Add CARROTS and cook a few minutes. Add 2.5 boxes CHICKEN STOCK. Bring to simmer and add 1 cup RICE. (rice takes about 20 minutes to cook)
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cook separately CHICKEN BREAST in pan with .5 box of CHICKEN STOCK. After chicken is done add stock to pot and place chicken on cutting board, use two forks to shred chicken and add to soup.
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Zest and squeeze juice from three LEMONS into a large mixing bowl. Add three EGGS and whisk. once rice is cooked add one scoop of hot broth to egg/lemon mixture while whisking continuously. Repeat until mixing bowl is near full. Add mixture to soup pot.
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Add DILL to soup and mix.
As a side cut up pita bread sprinkle with olive oil and salt and toast bread.
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Originally Submitted
8/22/2011
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