This recipe is from Haaretz's archives.

If there are children at the table, you should moderate the amount of lemon juice and not use lemon zest. If you are serving this soup to appreciative adults, be generous with the zest, and add a little chopped cilantro.


6 cups homemade chicken soup, strained well (it's also fine just to boil up a few chicken thighs with water and Knorr instant soup until they are soft)
1 cup cubed chicken pieces, cooked in the soup
1 large egg
2/3 cups rice
2-3 tbsp. chopped parsley
juice and zest from one lemon
chopped parsley, for garnish
Option: You may want to add rice - each kind will add something of its own - to the soup. Round rice will be a little sticky and will thicken the soup. Basmati will give the soup and lemon a special aroma, and Tilda rice has a particularly lovely texture.


1. Heat up the soup to boiling.

2. Wash the rice well. Place it in a bowl, pour warm water over it and swish it around with a rinsing motion. Strain.

3. Add the rice and the chicken pieces to the soup, together with the spices and the parsley, bring to a boil and cook for 20 minutes in a covered pot over a low flame.

4. Meanwhile, mix the lemon zest with the egg until smooth. When the soup thickens, taste it, correct the seasoning, and pour in the lemon-egg mixture. Cook for two more minutes over a low flame.

5. Garnish with fresh parsley, or a little dill.