Lemon Chicken Rice Soup

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Another day, another bowl of soup.  My green-eyed Irish guy loves lemon rice soup.  I hadn’t even heard of it until we first started dating and would go out to eat in Northwest Indiana.  Every restaurant on the other side of the state served it.  It was as if it was on tap.  I envisioned tanker trucks filled with lemon rice soup pulling up to the restaurants and filling their storage tanks. It’s actually the Greek soup avgolemono.  Some recipes add chicken, some use rice and some use orzo but two things are consistent making this soup-lemon and eggs.  I tried many, many recipes but was never quite satisfied with the results.  I found one that was quick and easy using canned soups and doctoring it up.  It worked but… I was always trying to make it better.  Am I ever glad I kept trying.  This soup is so dang good.  It has lemon zest and fresh lemon juice in it.  I made a white sauce to help the eggs with the thickening.  I did add diced chicken breast to it, but I prefer it without.  We love to have a grilled cheese sandwich with it for dunking.  Grab a bowl, clink spoons CHEERS! and let’s share some soup.
   Lemon Chicken Rice Soup

2 Tbs. olive oil

1 lb. chicken breast cut into bite sized pieces

salt and pepper

3 Tbs. unsalted butter

1/4 cup onion, diced finely

1/4 cup celery, diced finely

1 tsp. minced garlic

1/2 tsp. fresh thyme

1 Tbs. fresh parsley, chopped finely

1/4 cup all-purpose flour

1 1/4 cups milk

32 oz. carton chicken broth

1 chicken bouillon cube

pinch of nutmeg

zest and juice from one lemon

2 eggs

1 tsp. kosher salt

1 tsp. pepper

3 cups cooked rice

Sprinkle the chicken pieces with salt and pepper.  Place the olive oil in a Dutch oven and heat on medium until hot.  Add the seasoned chicken to the pot and cook 8-10 minutes or until no longer pink on the outside.  Remove the chicken and juices from the pan into a small bowl and set aside.  Melt the butter on medium heat in the same pot.  Add the onion, celery, thyme and parsley.  Cook for 2-3 minutes.  Add the garlic and cook for another minute.  Pour in the milk and stir until smooth.  Add the chicken broth and bouillon cube, cook and stir 3-5 minutes until it starts to thicken.  Turn heat down to low.  Add the nutmeg, lemon zest and juice, rice and the reserved chicken and juices.  Beat the eggs in a small bowl.  Stir in a spoon of the hot soup to the eggs to temper them so you don’t end up with scrambled eggs.  Add another 2 spoons of the hot soup to the eggs and stir. Slowly stir the egg mixture into the soup.  Continue stirring and add the salt and pepper.  Taste to see if the seasoning is correct.  Adjust if necessary.  Remove from heat and ladle into bowls.  I usually serve this with a grilled cheese sandwich.  Enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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