This, friends, is my FAVORITE soup. Perhaps of all time. During the cold months I make it every other week, oscillating between Team Farmer’s Seriously Healthy 4-Bean Chili on the off-weeks.
This Lemon Chicken Rice Soup is hearty, and yummy, and lemony perfect.
1 chicken bouillon cube
1/2 cup rice, uncooked
1/3 cup carrot, diced
1/2 cup celery, chopped
1/4 cup onion, finely chopped
1 cup chicken, cubed and cooked
2 tablespoons butter
2 tablespoons flour
3 tablespoons lemon juice, or more to taste
salt and pepper
lemon slice (optional)
Dill, fresh, chopped.
1 In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
2 Bring to a boil.
3 Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
4 Stir in chicken.
5 Remove from heat.
6 Then, in a small saucepan, melt butter and stir in flour until smooth.
7 Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
8 In a small bowl, beat the eggs until frothy.
9 Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
10 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 Heat gently until soup thickens enough to coat a spoon– do not boil!
12 Add salt and pepper to taste, and the dill. Garnish with lemon.
This recipe courtesy of Food.com, but I’ve tweaked it. Thanks!!
Share this post
You might like...