Wednesday, February 2, 2011

Lemon, Chciken, Rice Soup

This is a great soup adapted from a recipe I found online. Creamy without adding cream; it is very filling and definitely comfort food.

You'll need:
12 cups chicken broth (I used our homemade turkey broth)
2/3 cup rice, uncooked
2/3 cup small diced carrot
1 small onion, diced small
1 to 1.5 lbs chicken breast, diced (you can also use leftover cooked chicken)
4 tablespoons margarine or butter (obviously if you keep kosher you'll want margarine)
4 tablespoon flour
6 eggs
3 tablespoon lemon juice
salt and pepper to taste
chives, chopped or snipped or whatever :)

In a large soup pot, bring broth, rice, carrot and onion to a boil.
Reduce heat and simmer until the rice is cooked and the vegetables are tender.
Stir in the chicken, cook until the chicken is done and then turn off heat.*

In a small saucepan melt the margarine, add the flour and whisk until smooth.
Cook for a few minutes and then add 3 cups of the broth from the soup pot, a little at a time, stirring to combine. Cook until slightly thickened.

Meanwhile, beat the eggs well and add the lemon juice to them.

Add the thickened broth to the soup pot, a little at a time while stirring.
Add the egg, slowly, while stirring CONSTANTLY. Do not attempt if the soup is still boiling. You want the egg to add a creaminess; it isn't egg drop soup.

Heat the soup gently, stirring often. It will get thick enough to coat the spoon; that's good. Do not boil!
Add the chives (I like to stir them in but you might like to top each bowel with a tablespoon or so.)

Serve hot and enjoy!

* If you use cooked chicken add it when you take the soup off the heat.

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