"a delicious way to transition summer flavors into fall weather.. bright, creamy and nourishing."
chicken lemon rice soup
5
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- Recipe Card
Cook time 30mins
Recipe Card
ingredients
- 1 small chopped yellow onion
- 2 crushed cloves garlic
- 2 quarts chicken or veggie stock
- 2 chicken breasts
- 1/2 cup rice
- 2 eggs, divided
- 1/2 cup lemon juice
- To Taste salt and pepper
Method
Step 1
Add a splash of olive oil to a large pot. Heat onion and garlic until onion is lightly translucent. Add stock to pot. Bring to a boil.
Step 2
Once boiling, add chicken. Reduce heat to simmer, and cook chicken through. Once cooked, remove from pot and set aside.
Step 3
While chicken is cooling, Add rice to pot. Cook for 8-10 minutes.
Step 4
While rice is cooking, separate egg yolks and whites. Whip egg whites to soft peaks. Whisk half of the lemon juice into egg yolks. Fold yolks into whites. Take some of the hot liquid from the pot, and whisk into egg mixture. (to temper)
Step 5
Stream egg mixture into pot, whisking constantly until well combined.
Step 6
Shred chicken, and return to pot. Add the rest of the lemon juice, plus salt and pepper to taste. This will be a thicker soup. If you'd like it thinner, use more liquid/stock or less rice!