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Lemony Chicken-Rice Soup




Source of Recipe


Hel


List of Ingredients




Lemony Chicken-Rice Soup


32 oz. chicken broth, divided
2/3 cup long grain white rice
1 cup roasted chicken, cut or pulled into 1/2" pieces
3 large eggs
1/4 cup lemon juice
to taste salt, pepper

Recipe





Add broth and rice to a saucepan and bring to a simmer. Do not boil. Cook 15 - 20 minutes, until rice is done. Add roasted chicken and remove pot from heat. While rice is cooking, beat eggs vigorously in a bowl, preferably with a whisk, until frothy on top, about 2 minutes.

Whisk in lemon juice. While whisking, slowly add 1 cup of broth into egg mixture. Whisk this mixture into remaining broth, rice and chicken in pot. Cook about 4 minutes on simmer, stirring constantly until soup thickens. To avoid curdling, do not boil. Soup is usually ready when it coats the back of a spoon, about 4 minutes, but you must use a food thermometer to make sure temperature has reached at least 160ºF before removing pot from heat. After removing from heat, season to taste with salt and pepper; garnish with parsley, if desired.

Makes 4 servings.