Thursday, February 6, 2014

Lemon Chicken & Rice Soup

I'm not much of a soup person.

There I said it.

There are few circumstances in which I will eat soup.

One of those circumstances is Lemon Chicken & Rice Soup: which I will order anytime, anywhere if I see it on a menu. And until a few months ago, I thought it was complicated.

But in truth this soup is full of simple ingredients, and fairly uncomplicated. I've tried a few different recipes, and after some fine tuning, I'm pleased to present:

Laurealism's Lemon Chicken & Rice Soup

Printable Recipe

7 cups chicken broth
1 chicken bouillon cube
1/2 cup rice, uncooked
2 large carrots, diced
3 stalks celery, chopped
1/2 onion, chopped
1 uncooked chicken breast
2 tablespoons butter
2 tablespoons flour
3 eggs
1 Lemon (or 2-3 tablespoons lemon juice)
salt and pepper


1. Bring a pot of water to boil. Add chicken breast, cover and reduce heat to low. Simmer 20 minutes.
2. While your chicken is cooking, chop all of your vegetables.
3. In a large stockpot, combine 6 cups of broth, bouillon cube, carrots, celery, onion and uncooked rice. Bring to a boil. Reduce heat, cover and simmer 20 minutes.
4. When you chicken is cooked through, shred and add to the stockpot.
5. In another small pan (or the emptied pan you used to boil your chicken) melt butter and stir in flour until smooth to create a roux.
6. Slowly add the remaining cup of chicken broth to the roux, stir until thickened and then remove from heat. Slowly add the juice of one lemon to the roux.
7. Slowly add the lemon roux to the stockpot, stirring constantly. Turn off the heat for the stockpot. 
8. Beat eggs until frothy in a small bowl. 
9. Slowly add the beaten eggs to the stockpot (be careful that your soup is not too hot or boiling, as the eggs will split.)
10. Gently heat until soup thickens. Salt and pepper to taste.


Kitchen Notes:
-If you add "Homestyle" to the recipe title, you don't have to do a great job and chopping the vegetables.
-I was originally weirded out by adding the eggs to this recipe. But don't worry: after extensive research (aka: Google) I've learned that for an egg to cook safely it needs only be heated to 160 degrees, which it should easily get to in this recipe. If you're unsure, check with your kitchen thermometer.

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