Originally posted 6/19/16
Ingredients (Yield: 1 serving)
1 1/2 to 2 cups of chicken broth
2-3 tablespoons of uncooked rice
2 tablespoons of lemon juice
A pinch of dried rosemary (if you have it)
Step 1: Put your chicken broth in a pot and bring to a simmer.
Step 2. Add your rice and let cook on medium-low heat for about ten minutes, or until the rice is cooked. Then, remove the soup from heat and let sit for 5-10 minutes.
Step 3: While your rice is cooling, crack your egg into a medium-sized clean bowl. Add lemon juice and whisk to combine.
Step 4: Here's the fun part: drizzle the hot soup into the egg mixture a little at a time, stirring the egg mixture continuously, until all of the liquid has been mixed in. Yes, this does involve some mad-multitasking skills. Don't worry, I have faith in you.
Step 5: Dump everything back into your pot and heat it up again on medium-low heat for about 5 minutes, or until your soup is nice and warm. Be careful not to let it boil, or the egg might start to scramble.
Step 6: Let cool slightly and eat!