Friday, August 26, 2016

Lemon Chicken and Rice Soup

             Lemon Chicken and Rice Soup           

 3/4 pound boneless skinless chicken breasts 
 4 medium carrots, peeled 
 2 small yellow onions, halved and peeled
 2 bay leaves 
 1 cup uncooked long-grain white rice 
 6 cups low-sodium chicken broth 
 2 whole large eggs 
 1/4 cup fresh lemon juice 
 1 tablespoon cornstarch 
                                         1/4 cup chopped fresh parsley leaves                                     

 1. Place the chicken, carrots, onions, and bay leaves in a 
4-6-Qt. slow cooker; sprinkle the rice on top. Pour in the broth, 
making sure the grains of rice are fully submerged.

 2. Cover and cook on high for 3 hours or on low for 6 hours, 
or until the rice is tender. Discard the onions, carrots, and bay leaves.

 3. Transfer the chicken to a cutting board; cool for 5 minutes. 
Keep the slow cooker covered and on low. 

 4. Whisk the eggs, lemon juice, and cornstarch in a big bowl 
until frothy. Whisk at least a third of the hot soup into this egg 
mixture until smooth.

 5. Whisk this egg-and-lemon mixture back into the remaining 
soup in the slow cooker. Chop the chicken and stir it in with the 
parsley. Cover and cook on high for 15-20 minutes or until hot.    

1 comment:

  1. My mother always made this soup and I had forgotten all about it. I haven't had this in years. Thanks for this recipe :)