Chicken Soup with Egg and Lemon Broth
From girlzmum 15 years ago
- 50 minutes to make
- Serves 4
This is a great soup for winter cold days.
Ingredients
- 6 cups low-sodium chicken broth shopping list
- 1 small onion, peeled and cut in half shopping list
- 1 small carrot, peeled shopping list
- 1 bay leaf shopping list
- 1/2 teaspoon salt shopping list
- 2 boneless, skinless chicken breasts shopping list
- 1 cup long grain rice shopping list
- 2 eggs shopping list
- 1/4 cup freshly squeezed lemon juice shopping list
- 2 tablespoons finely chopped dill or parsley shopping list
- sea salt and ground pepper to taste shopping list
How to make it
- Bring chicken broth, onion, carrot, bay leaf and salt to a simmer. Add chicken breasts, cover and gently simmer over low heat for 30 minutes. Remove chicken breasts, let cool slightly and pull or cut chicken into thin strips. Set aside. Strain soup and return to boil. Add rice and gently simmer for 20 minutes, then add chicken back to soup for another 5 minutes.
- Whisk eggs until they are frothy, and whisk in lemon juice. Add a cup of the hot soup to egg-lemon mixture, very slowly, whisking while you pour it in. Add another cup in the same manner. Take soup off the heat and add egg mixture to it. Sprinkle with dill or the parsley, season with salt and pepper and serve
The Rating
Reviewed by 6 people-
Sound good!
cuzpat
in Sikeston loved it
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Soup is so good on a cold winter day :) Thanks!
jett2whit
in Union City loved it
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This is one of my all time favorite soups. Thanks so much for the great post!
valinkenmore
in Malott loved it
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