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By Eileen Goltz,


2 cups brown rice or orzo prepared according to the package
3 cups chicken broth
2 tablespoons sugar
3 tablespoons soy sauce
3 egg whites
1 large egg
2 large boneless, skinless chicken breasts cut into bite sized pieces
8 green onions, sliced thin


In a large saucepan combine the broth, sugar and soy sauce. Bring the mixture to a boil; reduce heat to a simmer. In a small bowl combine the egg and egg whites and whisk to combine. Add chicken to the simmering broth. Cook for 2 minutes then slowly pour in the egg mixture, but don't stir it. Scatter the chopped green onions on top. When the egg starts to firm up, after about 2 to 3 minutes, stir gently. When the chicken is done the soup is ready. Divide the rice or orzo between to 8 bowls and spoon the soup on top. Serves 6 to 8


From Ellen Goltz's files, source unknown

Recipe: kosher, meat, soup

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