Sunday, April 17, 2016

Chicken Lemon Rice Soup

Sometimes on a rainy, grey day, there’s nothing better to eat than a nice hot bowl of soup, whether it’s tomato bisque, chicken noodle, beef stew, minestrone, or this delicious take on vegetable soup. Even though they seem pretty easy (broth plus veggies plus protein, right?), I’ve never been particularly good at making soups - most of the time they end up too bland and watery. But I can be a rather stubborn person, and am determined to master at least one variety! I found this Greek-style chicken lemon rice soup in my mother’s recipe box, and it looked right up my alley with only a handful of ingredients. I made some minor tweaks and ended up with a deliciously flavorful soup!


Ingredients: (makes 4-6 servings)
4 cups chicken broth
4 oz (~½ cup) uncooked rice
~½ - ¾ lb chicken breast, cooked and shredded or diced (see this post for instructions on cooking chicken)
3 eggs
4 TBSP lemon juice
salt, pepper to taste


In a 2-quart pot, bring chicken broth to a boil over med-hi to high heat. Add rice and cover, reducing heat to med-lo, and simmer until rice is tender, about 45 minutes. Add chicken to the pot.

In a small bowl, beat eggs and lemon juice. Then, stirring constantly, add about 1 cup of hot water from the rice to the egg/lemon mixture, a little at a time so the eggs do not curdle.

Slowly add the egg mixture back into the soup. Cook and stir over low heat until slightly thickened, about 3-5 minutes. Take care not to boil or the eggs will curdle. Season with salt and pepper and serve hot.


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