It is known that chicken soup helps with colds. But you can also make this chicken soup recipe as an Easter appetizer.
- 1 chicken (with chicken pieces if desired)
- 50 g Reis
- 2 EL Kill
- 2 Owner
- 1/2 bunch of parsley
- 1 lemon
- Pfeffer
- Salt
preparation
You can add vegetables like carrots if desired.
- Clean the chicken (and possibly the poultry) under cold water and place in a pot with cold, salted water. Cook over low heat until the meat becomes tender.
- Remove the bones and cut the meat (and poultry) into pieces. Return to the same water and add the rice. Let the chicken soup cook until the rice is tender.
- Add the chopped parsley and pepper and stir.
- Break eggs and mix with lemon juice. After the soup is no longer quite as hot, add the eggs and mix well.
Cut the celery into small pieces
Cut the carrots into small pieces
Stir the vegetables with a little oil
Add meat and rice to boiling water
At the end add parsley, salt and other spices
Squeeze lemons and mix the juice with the soup
The lemon juice /amount – to taste/, here in the recipe – one lemon
Enjoy it!
