Lemon Chicken and Rice Soup

             Lemon Chicken and Rice Soup           

       

  

 Ingredients

 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                                     

 Directions

  

 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.