Chicken Rice Lemon Egg Soup
One of the best soup I have ever had!!!!! I discovered this soup when a friend helped me out for a fundraiser last year. I created a cookbook with recipes from friends and families, and this recipe is one of them. It’s healthy,comforting and refreshing all at once!! Lol I will usually make it in advance and have it ready for lunches or when I have to feed a crowd (a lot more often than you think 😉)
Ingredients
- 1 Whole chicken
- 1 Onion Chopped
- 1 Celery stalk Chopped
- 1 Carrot Chopped
- 2/3 cup Aborio rice
- 2 Lemons Juiced
- 2 Large eggs
- 1 tbsp. Salt
- 1 tsp. Ground pepper
Instructions
- Place the chicken, onion, celery and carrot in large pot and add enough cold water to cover the chicken. Bring to a boil and reduce the heat to low.
- Cook for 1 hour. Remove the chicken from the broth. Let the chicken cool and then pull the meat off the bones. Dice into cubes and set aside.
- Reserve 2 cups of broth in a bowl. Bring the rest of the broth to a boil and add the rice. Cover and simmer for 20 minutes.
- In a small bowl, beat the lemon juice and eggs together. Pour the reserved broth into the bowl, while whisking continuously.
- Once the rice is cooked, return the chicken, the lemon broth, salt and pepper to the pot and stir.
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