Creamy Chicken Soup

Ingredients

• 1 pot chicken
• 1 onion
• 2 stalks celery
• 1 stalk leek
• 400 g shredded chicken meat
• 1 cup long grain rice
• 1 untreated lemon
• 2 Eggs
• 200 g heavy cream
• 1 tbsp finely chopped parsley
• parsley

Instructions

1. 1.

   Peel and dice the onion. Wash, peel, and chop carrots into small pieces. Wash and roughly cut celery. Trim green parts of leek. Wash and chop white and light green leek pieces. Add vegetables and chicken to a pot, cover with water, season with salt and pepper, bring to boil and simmer for about 1-1½ hours until the meat is tender.

2. 2.

   Remove the chicken, shred the meat, and cut into small pieces. Puree the soup. Rinse the rice and stir it into the soup, bring to boil and let it thicken over low heat for about 20 minutes.

3. 3.

   Wash the lemon hot, peel it, and grate about 1 tsp of zest. Halve the lemon and squeeze out the juice. Whisk the eggs with the cream until frothy. Cut the chicken breast into cubes.

4. 4.

   Take the soup off the stove, stir in lemon juice and zest as well as finely chopped parsley. Mix about one ladleful of the egg‑cream mixture with a spoon and then stir it back into the soup; do not boil again. Add the shredded chicken meat. Serve the soup on plates and garnish with parsley leaves.