Lemon Chicken and Rice Soup
Serves 4
6 cups low sodium chicken broth
1 T vegetable oil
2 boneless, skinless chic breasts (6 to 8 ounces), patted dry
Salt and Pepper
1 med onion, minced
2 med carrots, peeled and sliced into 1/4" rounds
1 t minced fresh thyme
3/4 c long grain rice
2 T minced fresh parsley
3 T fresh lemon juice, strained
4 large egg yolks
1. Bring broth to boil in a large saucepan over high heat. Cover and set aside. Heat oil in Dutch over aover med high heat until just smoking. Season chic w/salt and pepper and cook until lightly browned on both sides, about 2 min per side. Transfer to plate. Lower heat to med low, add onion, and cook until lightly browned, 3 - 5 min. Stir in hot borth, using wooden spoon to scrape browned bits from pan. Add carrots, thyme, rice, and chic. Cover and simmer over low heat until chic is cooked through, about 10 min.
2. Transfer chic to cutting board and continue simmering soup, covered until rice is tender, about 10 min. Cut chic into bite sized pieces. Off heat, stir in chic and parsley.
3. Whisk lemon juice and yolks together in bowl. Whisking constantly, gradually (very slowly) ladle 1 c hot soup into egg mixture, then stir egg mixture back into soup. Rehead over low heat for 1 min. Season with salt and pepper. Serve.
The key is to super slowly temper (add) the hot soup into the egg/lemon otherwise you'll basically scrable the eggs and that is really not good! Also, if you like it super lemony feel free to add more lemon juice at the appropriate time.
Enjoy!!!!
We can then have "Our Big Fat Greek Cruise"!....
or I can email you both at the same time...let me know, it doesn't matter to me.
...I remember my cousin's husband saying he had very little vacation time too...theylive near Boston, Mass.
