Creamy Chicken Soup
Ingredients
Preparation steps
Peel and chop onion. Rinse and peel carrots and cut into small pieces. Rinse celery and chop coarsely. Remove the green parts from the leeks. Rinse the white and light green leek pieces and chop. Put the vegetables and chicken in a pot, cover with water, season with salt and pepper, and bring to a boil. Simmer approximately 1 to 1 1/2 hours until the meat is cooked.
Take the chicken out of the pot, remove the meat and chop. Puree the soup. Rinse the rice and add to the soup, and simmer for about 20 minutes over low heat.
Rinse the lemon in hot water, and zest about 1 teaspoon. Cut lemon in half and squeeze the juice and set aside.
Whip the cream and eggs together until frothy. Cut the chicken breast into cubes.
Remove the soup from the heat, stir in lemon juice, zest and finely chopped parsley. Add 1 ladle of hot soup to the eggs and cream and then stir into the soup. Do not allow it to boil. Add the chicken. To serve, pour the soup into bowls and garnish with parsley leaves.
