Carols Lemon Chicken Rice Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This recipe came from my good friend Carol. I added tumeric, because it is good for your brain and gives this soup a natural yellow color. The chicken is added if this will be served as a main course, but can be omitted. Read more . Also, I used reconstituted lemon juice, but it would be better to use fresh with maybe a little grated peel added. Feel free to try the alterations and send me a comment on your results. Ingredients:
6 cups chicken stock |
1/2 cup long grain rice |
3 egg yolks |
3 tablespoons lemon juice |
1/8 teaspoon black pepper |
1 tablespoon minced fresh lemon basil, or 1/2 teaspoon dried |
2 chicken breasts, chopped finely |
non-fat plain yogurt |
Directions:
1. In a 3 quart stainless steel pot heat chicken broth to boil.
2. Add long grain rice. Reduce heat to medium low. Cover and simmer 10 minutes.
3. Put 3 egg yolks into a small bowl. Ladle a large spoonfull of the hot broth into the bowl of yolks, add wisk to temper the yolks as with gravy. Slowly wisk the yolk mixture into the soup. Add the lemon juice, pepper, and basil.
4. If chicken is desired add it now. Return soup to a boil, and simmer an additional 10 minutes.
5. Serve in a polish pottery soup bowl with a dollop of plain yogurt.
6. Garnish with a sprig of fresh lemon basil.
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