This is a truly wonderful recipe! It has a great body and richness yet is light in flavor. I give the original recipe 4 stars since it does need a couple changes IMO. Since I've made it 3 times now, I do have some changes that improved it. First off- the amt of "chicken soup base" is too much for me. Of course this will greatly depend on what brand or kind you use, but it was too salty for me so I adjusted to 2 TBSP. I don't see how 6 TBSP of any brand could work. I use butter instead of margarine simply because I never have margarine in the house. And I only use 4 egg yolks. Don't be afraid of the egg yolks, it just makes a wonderful almost-creamy full bodied soup! But I don't think you need 8. Do be sure to temper the yolks properly or you'll end up with scrambled eggs. I have made the rice separate and in the soup. You can really do either, it works both ways, but is thicker when made in the soup. When I made this last night I got oooohhhs and aaaaahs with "this is delicious" said about 5 times. Served with warm pita and tzatziki. That was nice for a change but it is honestly a meal in itself as well!
Was this review helpful?
6 users found this review helpful
This is a truly wonderful recipe! It has a great body and richness yet is light in flavor. I...