Lemon Chicken Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 to 1 cup diced green onions
02 -
1/2 to 1 cup chopped carrots
03 -
1/2 to 1 cup chopped celery
04 -
2 garlic cloves, minced
05 -
8 cups unsalted chicken stock
06 -
A couple bay leaves
07 -
1 cup uncooked rice
08 -
Season with salt and pepper
09 -
2 shredded cooked chicken breasts (about 6-8 oz)
10 -
A splash of extra-virgin olive oil
→ Lemon-Egg Sauce
11 -
Juice from 1/2 cup lemons (freshly squeezed)
12 -
2 large eggs, beaten
13 -
Chopped parsley for topping (optional)
# Instructions:
01 -
Warm up a tablespoon of olive oil in a big, heavy pot over medium heat. Toss in your carrots, celery, and green onions, letting them soften before adding garlic.
02 -
Drop in the chicken stock and bay leaves, crank up the heat until it boils. Pour in the rice, then sprinkle in some salt and pepper. Lower the flame to medium-low and let everything simmer for 20 minutes. Stir in the pre-cooked chicken when the rice is soft.
03 -
In a medium bowl, whisk together eggs and lemon juice. While mixing, slowly drizzle in a couple scoops of hot broth from the pot to warm up the egg mixture gently.
04 -
Pour the tempered egg-lemon mixture back into the soup, stir it around, then immediately turn off the heat. Sprinkle with parsley if you like.
# Notes:
01 -
Rinse the rice thoroughly, then let it soak in water for 15 minutes before cooking.
02 -
Orzo pasta works instead of rice for a quicker cook time—about 7 minutes.
03 -
Be gentle when tempering the eggs to keep them smooth.
04 -
Turn off the heat as soon as you mix in the egg-lemon sauce.