"Greek Lemon, Chicken and Rice soup garnished with green onions, egg slice and toasted crostinis. If food could give you a hug, this soup would definitely do it!"
Lemon Chicken and Rice Soup
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Prep time: 15mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 cups Chicken Broth
- 2 cloves minced Garlic
- 3 juiced Lemons
- 4 Egg yolks
- 2 cups cooked Basmati rice
- 2 cups shredded Rotisserie chicken
- 1/8 teasopon Ground white pepper
- 1 teaspoon plus more as needed Kosher salt
- 1 sliced to garnish Green onion
- 1 sliced to garnish Hard-Boiled egg
- 1 wedges,for garnish Lemon
- 4 slices of to garnish Crostinis
Method
Step 1
Combine broth and garlic in a large pot over medium/high heat. Bring to a boil. Once starts to boil, lower heat to a simmer.
Step 2
Combine egg yolks and lemon juice in a small bowl.
Step 3
Turn off the heat. Add about 4 oz. or 1 ladle of the hot broth to the egg yolks and lemon juice bowl, whip together with a whisk. Adding a small amount of hot liquid will temper the egg yolks so they do not scramble when you add to the rest fo the soup. Whip this mixture into the large pot with the rest fo the broth.
Step 4
Immediately add the cooked rice and chicken. Then season with white pepper and salt. Adjust seasoning to your liking.
Step 5
Serve immediately while frothy. Recommend garnishing with sliced green onions, a hard boiled egg slice, toasted crostinis and a lemon wedge.
Step 6
Notes on garnish: To make toasted crostinis- Preheat oven to 375 degrees F. Cut a baguette into 1/4 inch rounds. Brush each side with melted butter or oil. Toast on a sheet pan or in a cast iron skillet for ~15 minutes. Flip half way through until they are a nice golden brown color.