Almond Chicken Soup

Almond Chicken Soup Materials
750 ml. chicken broth
1 chicken breast - cooked, shredded
1 handful of rice
1 tablespoon butter
1 egg yolk
½ lemon juice
1 tablespoon cornstarch
1 handful of almonds
1 pinch saffron
½ coffee cup of hot water
Salt
Black pepper

Rest the saffron in hot water for 20-25 minutes.

Boil the chicken and the shredded, disconnect the water you boiled the chicken aside.

Boil the chicken broth, add rice.

Oil-free almonds in a frying pan and cook until they begin to color, then add to the pan melt the butter and rub the almonds.

Of rice is cooked, stir the pot roasted almonds.

eggs in a bowl, starch, lemon juice and saffron Beat the water. Mix a scoop of taking the chill this mixture to the soup and stir it all into the pot, and cook over low heat until you get the consistency.

You pecking chickens, salt and pepper to the soup and cook at a low heat for 10-15 minutes and serve.