Ingredients
– 1 whole chicken (about 1.5 kg)
– 2 litres chicken broth
– 1 onion, chopped
– 2 carrots, sliced
– 2 eggs
– 100 ml lemon juice
– 100 g rice
– Fresh parsley, chopped
– Salt and pepper to taste
Method
1. Fill a large pot with chicken broth and add the whole chicken. Bring it to a boil over medium heat.
2. Stir in the chopped onion, carrots, and rice. Reduce the heat and let it simmer for about 45 minutes, or until the chicken is cooked.
3. Remove the chicken from the pot and place it on a cutting board. Once cool, shred the meat and discard the bones.
4. Whisk the eggs in a separate bowl. Gradually incorporate the lemon juice and a bit of warm broth to avoid cooking the eggs.
5. Add the shredded chicken back to the pot and pour in the egg mixture. Stir gently and season with salt, pepper, and parsley. Serve warm.
You may also be interested in the following websites:
GardenBix.com
cheeseofchoice.org
recipebix.com
freescience.info
