"The perfect soup for the transition of summer to fall. Bright and zesty. Smooth and creamy. Warm and cozy."
Chicken lemon rice soup
5
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- Recipe Card
Prep time 10mins
Cook time 30mins
Recipe Card
ingredients
- 1 chopped yellow onion
- 3 cloves minced garlic
- 1/2 cup lemon juice
- zest of 1 lemon
- 1 teaspoon fresh thyme
- 6 cups chicken stock
- 2 chicken breasts
- 2 eggs
- 1/4 cup washed white rice
- 2 chopped green onions
- salt and pepper, to taste
- 1 tablespoon olive oil
Method
Step 1
Heat olive oil in a large pot.
Step 2
Add onion, and cook until translucent.
Step 3
Add garlic, thyme, and lemon zest. Cook until fragrant.
Step 4
Add chicken broth, and bring to a boil.
Step 5
Drop in chicken breasts, cover and simmer until chicken is cooked through.
Step 6
Meanwhile, separate the yolks and whites of two eggs.
Step 7
Whisk whites into soft peaks.
Step 8
Whisk yolks with a splash of the lemon juice.
Step 9
Fold yolks into whites carefully.
Step 10
Remove chicken from pot, allow to cool slightly and shred with two forks.
Step 11
Add rice, and remaining lemon juice to pot (you can use more rice if you want a thicker soup)
Step 12
Cook for 6-8 minutes until rice has softened.
Step 13
Add a few spoonfuls of the hot broth to the egg mixture. Stir to temper
Step 14
Return shredded chicken to pot.
Step 15
Stream in egg mixture, whisking constantly until smooth.
Step 16
Add chopped green onion. And salt and pepper to taste.