Lemony Chicken And Rice Soup |
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Prep Time: 0 Minutes Cook Time: 28 Minutes |
Ready In: 28 Minutes Servings: 4 |
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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 |
2/3 cup long grain white rice |
1 cup roasted chicken, 1/2 pieces |
3 large eggs |
1/4 cup lemon juice |
salt and pepper to taste |
Directions:
1. Combine broth and rice in saucepan.
2. Bring to a simmer (not a boil)
3. Cook for 15 to 20 minutes until rice is done.
4. Add roasted chicken to pot.
5. Remove from heat.
6. While rice is cooking, beat eggs vigorously in a bowl until frothy.
7. Whisk in lemon juice.
8. While whisking, slowly add 1 cup of broth into the egg mixture.
9. Whisk this mixture into the remaining broth, rice and chicken in the pot.
10. Cook for about 4 minutes, stirring constantly until soup thickens.
11. To avoid curdling, DO NOT BOIL!
12. The soup is ready when it coats the back of a spoon OR reaches 160 degrees F.
13. After removing from heat, season to taste with salt and pepper.
14. Garnish with parsley, if desired.
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