ogether and beat in the egg yolks.
Set aside.
Cover fowl with water and chicken broth and heat gradually to boiling point with onion and celery. Cook until fowl is tender, about 1 1/2 hours, adding salt when half done. Remove fowl from broth and set aside on warm platter. Strain broth; bring to boiling point. Stir in rice; cover and simmer over moderate heat until rice is cooked. Stir the contents frequently while rice is cooking. Cool soup slightly and blend with the following Egg-Lemon recipe. Serve immediately. Makes 6 servings.
Combine milk, corn starch, egg yolks. Set aside.
Boil the chicken stock in a large soup pot (4 quart is good). Once the stock is boiling, add the orzo pasta and let it cook covered for 9-12 minutes (until pasta is tender).
When pasta is tender, remove the pot from the heat and add the egg mixture and butter. Stir slowly until it all blends together.
Return the pot back to the heat and continue to cook the soup. It will thicken slightly.
Remove from the heat again and add the lemon juice and lemon peel.
Serve with pita bread.
In a saucepan, heat soup and water to boiling.
Turn down low. In a small bowl, beat eggs and lemon juice together.
Pour a little of hot soup into egg mixture, while stirring all the while. Gradually, add egg mixture into the hot soup very slowly, constantly stirring.
(Egg may curdle if too fast.)
Serve at once.
Makes 3 cups of soup.
Bring stock to a boil.
Add rice and simmer over low heat until tender, 15 to 20 minutes.
Add salt and pepper to taste. Prepare egg-lemon sauce.
Beat egg whites until stiff.
Add yolks, one at a time.
Continue beating.
Beat in lemon juice.
Very gradually add 2 cups of hot broth to egg-lemon mixture, stirring constantly.
(Too much heat and not enough stirring may cause curdling.)
Stir egg mixture into broth; cover and let stand 5 minutes off the heat.
Serve at once.
Place broth and rice in 2-quart microwave-safe casserole. Cover tightly and microwave on High until rice is cooked, about 15 minutes.
Whisk egg yolks and lemon juice in medium bowl until blended. Gradually whisk 1 cup hot broth from casserole into egg mixture, then return to casserole and stir to blend. Microwave covered on High until heated through, 1 minute. Season with salt and pepper.
Ladle soup into serving bowls. Garnish with mint and lemon slices; serve hot.
eat.
In bowl, beat egg whites until stiff; add yolks
Bring chicken broth to boiling point, then lower heat.
To well beaten eggs, add lemon juice.
Dilute egg and lemon juice mixture with a little hot soup, stirring constantly.
Add rest of egg-lemon mixture to broth, stirring constantly.
Bring broth to a boil; remove from heat and let stand.
Salt to taste.
Bring broth to a boil in a large saucepan. Add rice. Reduce heat and simmer, stirring soup occasionally, until rice is very tender, about 10 minutes.
Whisk eggs in a large bowl; add lemon juice. Ladle about 1 cup of hot soup into the egg-lemon mixture; pour slowly and stir constantly so that the eggs do not curdle.
Stir egg mixture into the soup in the saucepan. Season with dill, garlic, salt, and pepper. Cook and stir over low heat until eggs are cooked, about 3 minutes more.
Bring broth to boil in saucepan, and add rice or orzo.
Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
While the rice cooks, lightly beat the eggs and the lemon juice together.
Remove the broth from heat.
Slowly mix about one cup of the hot broth into egg-lemon mixture.
Add to the soup gradually while stirring.
Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
Serve.
In large saucepan, heat the broth and season to taste with salt and pepper.
About 10 minutes before serving, beat together eggs and lemon juice until the eggs are light in color.
Remove 1/2 cup hot broth and stir into egg-lemon mixture, a little at a time.
Still stirring, add egg-lemon mixture to remaining broth, cautiously heat until eggs and lemon are evenly combined with broth.
Add cooked rice and serve immediately with garnish of lemon slices.
Serves 6.
ix well.
In a soup kettle, bring about 2 qt
icken stock, juice of 1 lemon, dry wine and remaining tablespoons
ix the chicken stock and lemon juice for the broth and
Dip chicken in egg, then flour.
Melt butter in skillet. Brown chicken over medium heat, 4 minutes, turning once.
Stir in golden herb lemon soup mix, blended with water.
Put lemon slice on each piece of chicken.
Bring to a boil, then simmer, covered, 10 minutes until sauce thickens and chicken is done. Serve over hot rice, spooning sauce over chicken.
Makes 4 servings. Very good!
Dip chicken in egg and then flour.
In skillet, melt butter and brown chicken for 4 minutes, turning once.
Stir in Golden Herb with Lemon soup mix blended with water; arrange lemon on chicken. Bring to a boil.
Simmer, covered, 10 minutes or until chicken is done.
Makes 4 servings.
Serve with Lipton Golden Saute Chicken Broccoli angel hair pasta.
Dip chicken in egg, then flour.
In skillet, melt butter and brown chicken 4 minutes, turning once.
Stir in golden herb with lemon soup mix, blended with water.
Arrange lemon on chicken. Bring to a boil.
Simmer, covered, 10 minutes or until chicken is done.
Makes 4 servings.
n 6 cups water. Bring soup to a boil, and reduce
Heat chicken broth.
Add rice and cook until tender.
Remove from heat. Bring egg substitute to room temperature.
Beat lemon juice into egg substitute. Whisk half the broth, a little at a time, into egg substitute mixture.
Pour egg mixture back into remaining broth, mixing well. Return to low heat and cook, stirring constantly, just until soup is thickened. Do not boil.
eat the eggs with the lemon zest & juice, & then, STILL BEATING