This is a soup my mom used to make when I was sick. I’m pretty sure it’s the most comforting thing ever and, added bonus, as a college student I appreciate now how cheap and easy it is to make.
-3 cans chicken broth (vegetable broth works too!)
-lemon juice (1 or 2 lemons worth. it depends how lemony you like things!)
1. Put 2 cans of broth into a pan and bring to a boil.
2. Add about 1/2 cup of uncooked rice to to broth and turn the heat down to a simmer. Pop a lid on the saucepan and let it steam for about 20 minutes or until the rice is cooked. The rice should have absorbed most of the broth.
3. Remove the lid and pour in about half of the remaining can of broth.
4. Add the lemon juice and turn the heat up to medium.
5. Whisk one whole egg and only the white of the other egg together and then pour it slowly into the soup, stirring the whole time.
6. It’s now ready to eat, but you can let the soup simmer for as long as you want! It gets thicker and thicker as it simmers so I like to add a little more chicken broth if it seems to thick.