carols lemon chicken rice soup
From lumpy1 15 years ago
- 30 minutes to make
- Serves 2
This recipe came from my good friend Carol. I added tumeric, because it is good for your brain and gives this soup a natural yellow color. The chicken is added if this will be served as a main course, but can be omitted. Read more Also, I used reconstituted lemon juice, but it would be better to use fresh with maybe a little grated peel added. Feel free to try the alterations and send me a comment on your results. See less
Ingredients
- 6 cups chicken stock shopping list
- 1/2 cup long grain rice shopping list
- 3 egg yolks shopping list
- 3 tablespoons lemon juice shopping list
- 1/8 teaspoon black pepper shopping list
- 1 tablespoon minced fresh lemon basil, or 1/2 teaspoon dried shopping list
- 2 chicken breasts, chopped finely shopping list
- non-fat plain yogurt shopping list
How to make it
- In a 3 quart stainless steel pot heat chicken broth to boil.
- Add long grain rice. Reduce heat to medium low. Cover and simmer 10 minutes.
- Put 3 egg yolks into a small bowl. Ladle a large spoonfull of the hot broth into the bowl of yolks, add wisk to temper the yolks as with gravy. Slowly wisk the yolk mixture into the soup. Add the lemon juice, pepper, and basil.
- If chicken is desired add it now. Return soup to a boil, and simmer an additional 10 minutes.
- Serve in a polish pottery soup bowl with a dollop of plain yogurt.
- Garnish with a sprig of fresh lemon basil.
People Who Like This Dish 4
- juels Clayton, NC
- peetabear Mid-hudson Valley, NY
- quaziefly ALL POINTS
- anetamar Winnipeg, CA
- mbeards2 Omaha, NE
- crazeecndn Edmonton, CA
- lumpy1 Markham, IL
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The Rating
Reviewed by 4 people-
love chicken rice soup with lemon... five forks
peetabear
in mid-hudson valley loved it
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Mmmm...love the flavors here, sounds wonderful!
juels
in Clayton loved it
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