 Summary
An old family favorite that our Aunt Jenny used to make for Easter Sunday dinners. Don't forget to add some of your family favorites to our website. A prize just might be lurking around.
Cookware used in Recipe
 3 Quart with Cover View
 4 Quart Sauce Pan with Cover View
Prep Time
10 Minutes
Servings
4 - 6
Ingredients: 1 carton (32 oz.) chicken broth ½ cup uncooked rice 1 beaten egg 2 Tbs lemon juice 1 Tbs chopped fresh parsley ½ tsp chopped fresh dill Directions: In 3 or 4 Qt.sauce pan combine broth and rice. Bring to boiling. Reduce heat. Simmer, uncovered, for 15 to 20 minutes or until rice is tender.
Gradually add egg in slow steady stream to simmering soup, stirring to create shreds. Stir in lemon juice and parsley. Ladle into soup bowls. Sprinkle with dill. Garnish with dill sprigs, if desired. |
