Chicken Lemon Soup
| Yield: | 1 Servings |
| Categories: |
| Homemade or canned chicken stock | ||
| Egg yolks (one egg yolk for every approx. 15 fl. oz, about 444 mL, stock) | ||
| Dry white rice | ||
| Lemon juice, approx 1 tsp. for every 2 egg yolks. | ||
| Salt Pepper is optional. |
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