Lemon Chicken Soup

Winter is upon us and it's time for some warming soup. I usually make hearty, thick soups but when a friend cooked this for me, I wondered why I had never tried it before. It is so simple and, like many simple dishes, simply bursts with flavour.

Lemon Chicken Soup

125g chicken mince

4 tablespoons uncooked rice

2 litres good chicken stock

2 - 3 lemons

2 eggs
 pinch pepper and salt to taste

Mix chicken mince, rice, pepper and salt together. From into small balls. Bring stock to the boil and drop in balls. Simmer for 30 - 40 minutes or until balls look cooked. Cool slightly. Blend the juice of the lemons with the egg. Stir gently into the soup. Serve with crusty bread.

NB: Make sure the soup is off the boil or the mix will separate.