chicken soup with lemon and rice
This recipe is inspired by one of my favorite soups, Sinigang, from the Philippines and some Mediterranean ideas as well. It is a tasty chicken soup flavored with lemon, thickened with egg, and full of rice and vegetables. The delicious combination of tastes that usually has us going back for seconds.
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yield
6 to 8 servings
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For chicken soup with lemon and rice
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1 Tbspolive oil
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1 mdonion, chopped
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2 mdcarrots, chopped
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2celery ribs, sliced
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4 clovegarlic, minced
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1/2 cshort grain rice
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4 cchicken broth, plus more for serving
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3eggs
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3 Tbsplemon juice, fresh squeezed
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2 ccooked chicken, chopped
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1 tspfresh ground pepper, to taste
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1/2 tspsalt, to taste
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2 tspdried dill
How To Make chicken soup with lemon and rice
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1Heat the oil in a Dutch oven or soup pot over medium high heat. Add the onion, carrot, and celery and cook until the onion is translucent and the carrot is tender, about 4 minutes. Add the garlic and cook another minute.
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2Add the chicken broth and rice to the pot and bring to a simmer. Cook for about 15 minutes until the rice is cooked.
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3While the rice is cooking, whisk the eggs and lemon juice together.
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4Now take a ladle of the hot chicken broth and slowly add it to the egg mixture while whisking.
Note: You want to raise the temperature of the eggs without cooking the eggs at this time. -
5Add the chicken, dill, salt, and pepper to the soup.
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6Now while stirring the soup slowly add the egg mixture to the soup. As the soup continues to cook it will thicken as the egg cooks.
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7Taste the soup and adjust the salt, pepper, and lemon juice.
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8The soup can be very thick at this point, more like a stew. I like to add more chicken broth to make it more soupy. You can add a garnish of lemon slices and fresh dill.
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