Rice Soup with Egg and Parsley
Soups • Armenian
0
0
Time
30 minutes
Ingredients
5
Servings
6
Description
Rice Soup with Egg and Parsley
Ingredients
- Rice 4 tablespoons
- Chicken Broth 0 qt
- Chicken Egg 2 pieces
- Parsley 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Boil the eggs hard. Pour the broth into a pot and bring it to a boil, add the rice, let the soup come to a boil again, and simmer on low heat for 15 minutes until the rice is cooked.
Step 2
Meanwhile, chop the yolks and one egg white (you won't need the second one). Pour the soup into a tureen, season with salt, sprinkle with finely chopped parsley and egg. Serve immediately.
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