Lemony Chicken And Rice Soup
From lacrenshaw 16 years ago
- 28 minutes to make
- Serves 4
Chicken with rice soup has long been a favorite of mine. So simple, so flavorful ~ ~ ~ the addition of the lemon in this recipe makes my fave soup just about to die for!
Ingredients
- 32 ounces chicken broth shopping list
- 2/3 cup long grain white rice shopping list
- 1 cup roasted chicken, 1/2" pieces shopping list
- 3 large eggs shopping list
- 1/4 cup lemon juice shopping list
- Salt and pepper to taste shopping list
How to make it
- Combine broth and rice in saucepan.
- Bring to a simmer (not a boil)
- Cook for 15 to 20 minutes until rice is done.
- Add roasted chicken to pot.
- Remove from heat.
- While rice is cooking, beat eggs vigorously in a bowl until frothy.
- Whisk in lemon juice.
- While whisking, slowly add 1 cup of broth into the egg mixture.
- Whisk this mixture into the remaining broth, rice and chicken in the pot.
- Cook for about 4 minutes, stirring constantly until soup thickens.
- To avoid curdling, DO NOT BOIL!
- The soup is ready when it coats the back of a spoon OR reaches 160 degrees F.
- After removing from heat, season to taste with salt and pepper.
- Garnish with parsley, if desired.
The Rating
Reviewed by 9 people-
Wow.... 5 from me!
berry
in Myrtle Beach loved it
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OMG LORRAINE A SURE HIT HERE A BIG WINNER BRAVO love it .........going to make it this weekend yummmmmm..........
10 plus
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minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This soup is killer. We typically serve almost every soup with Lemon wedges. It is especially good in chicken soup... thanks for the recipe...
jimrug1
in Peoria loved it
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