Ok, So technically I'm not supposed to have lemon. I have a mild intolerance for it. Buuuut you have to bend the rules every once in a while, especially when you have a craving this bad!
I had looked around the web a while back, intending to re-create an awesome soup my best friend's mom used to feed me. I found several variations, all very simple to make IF and only IF you can buy chicken stock, or have some made on hand. I had neither. Crap. I can no longer buy chicken stock due to the celery, carrots, and garlic that are boiled into it. So, I embarked on making my own!
Half a chicken, herbs, spices, and 2 hours later I have a useable broth! Woo! I feel so accomplished.
So, now for the soup. I'm only making enough for a huge bowl for myself. I don't share *glare* This is modified so I don't have to worry too much about it making me sick. Normally you would use the whole egg.
1 1/2 cups chicken stock
2 1/2 tbsp rice, uncooked
1 tbsp lemon juice
1/4 cup shredded cooked chicken
1 egg white
Put the chicken stock and the rice in a pot, bring to boil, lid and take down to a simmer until rice is cooked 30-50 minutes depending on your rice.
When the rice is cooked, leave soup on low heat and take off lid, wait til it stops boiling.
Put your lemon juice and egg together, slowly mix a few spoonfuls of broth into egg mixture. Then slowly add the tempered egg into the soup. Mix in the chicken, serve hot.
Parsley is also really good in this, if you have it. I would have added basil, but I can't have it anymore. *sob*
And yes, unless you have a really Really REALLY bad case of candida, this is candida-friendly. The rice I use is whole-grain and in a small portion ^_^ can't cut out All carbs and still live!
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