Recipe
Carols Lemon Chicken Rice Soup Recipe
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Lumpy1 / All my dishes 8 months, 3 weeks ago
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. Also, I used reconstitute... More
Prep:5m Cook:30m Servings:2
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 Lumpy1 |
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Fans
Ingredients
- 6 cups chicken stock
- 1/2 cup long grain rice
- 3 egg yolks
- 3 tablespoons lemon juice
- 1/8 teaspoon black pepper
- 1 tablespoon minced fresh lemon basil, or 1/2 teaspoon dried
- 2 chicken breasts, chopped finely
- non-fat plain yogurt
Directions
- 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.
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peetabear 8 months, 3 weeks ago said:
Love chicken rice soup with lemon... five forks
juels 8 months, 3 weeks ago said:
Mmmm...love the flavors here, sounds wonderful!
lumpy1 8 months, 2 weeks ago said:
1/4 tsp. tumeric with the spices.