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Chicken Terbiyeli Soup
submitted by Christiane Bilezikian Potts
2 quarts chicken broth
1/2 cup fine noodles or 1/4 cup long grain white rice
1/4 cup chicken, cut into small pieces
1 egg
1/4 cup lemon juice
salt and pepper to taste
Bring broth to a boil and add noodles or rice. Simmer until tender. Remove from burner. Add chicken pieces
Beat egg and lemon juice together. Add a few spoon of chicken broth to the egg mixture to temper and mix well. Return the broth and egg mixture to the broth, stirring constantly so it will not curdle. Season to taste.
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