Ingredients
-
6
-
1
-
1/3
-
1/3
-
1/3
-
1/4
-
1
-
2
-
2
-
3
-
3
-
-
-
-
Directions
Lemon Chicken Rice Soup, I got this recipe from a friend, who served it to me one chilly night It is very much a comfort food for me and quite easy to make with leftover chicken When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split I find it helps to take the soup off the burner for a few minutes before adding the eggs You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup , This is delicious, we love it and it’s simple to put together use a rotisserie chicken and double the recipe, the result is a very tasty soup!, I made this for supper tonight and oh my goodness! It was SO good! used 1 large can of chicken and one small can of chicken used a little more rice, carrots and onion than what the recipe called for I also used more of the chicken broth base & seasoning (low sodium) instead of the bouillon cube and about 4 TBLS of lemon juice It was the perfect amount of everything The lemon was strong enough to taste it but not too strong Ive ordered lemon rice soup at Greek restaurants, thinking I was going to get an awesome bowl of soup and more often than not, its been meh and Ive been disappointed I guess Ill just have to make my own when I get a hankering for lemon rice soup
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Saucepan, Combine Chicken Broth, Bouillon Cube, Rice, Carrots, Celery and Onion. |
|
2
Done
|
Bring to a Boil. |
|
3
Done
|
Reduce Heat, Cover and Simmer 20 Minutes or Until Rice and Vegetables Are Tender. |
|
4
Done
|
Stir in Chicken. |
|
5
Done
|
Remove from Heat. |
|
6
Done
|
Then, in a Small Saucepan, Melt Butter and Stir in Flour Until Smooth. |
|
7
Done
|
Gradually Add 2 Cups of Broth Mixture, Cook Until Slightly Thickened, Stirring Constantly. |
|
8
Done
|
in a Small Bowl, Beat the Eggs Until Frothy. |
|
9
Done
|
Gradually Beat Lemon Juice and 2 Cups Thickened Broth Into the Large Pot of Soup. |
|
10
Done
|
Very Slowly Add Egg Mixture Into the Soup, Stirring Constantly. Do not Do This If Your Soup Is Boiling or Very Hot or Your Eggs Will Split. You May Want to Take the Soup Off the Burner For a Few Minutes Before You Add the Eggs. |
|
11
Done
|
Heat Gently Until Soup Thickens Enough to Coat a Spoon-- Do not Boil! |
|
12
Done
|
Add Salt and Pepper to Taste, Garnish With Lemon. |
