Bring broth to boil. Add rice and chicken. Cover; lower heat and simmer for 18 minutes or until chicken is no longer pink. Remove from heat. Take out chicken breast; cool and cut into bite-size pieces. Return chicken to broth. Place over low heat. Hold strainer over broth; pour eggs through the strainer. Stir in lemon juice. Add escarole leaves, serve hot. Great as a starter course. Makes 4 servings.
Originally Submitted
12/8/2017
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You can add this Jennifer's Lemon Chicken Egg Drop Soup recipe to your own private DesktopCookbook.