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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I am definitely going to be making this one for dinner tomorrow night. This would be a terrific soup for a brunch, baby or bridal shower, birthday or anniversary party - any event that you want an elegant presentation with simple behind the scenes cooking. Pair it up with her Lemon-Herb Butter Basted Chicken, Lemon Garlic Broccoli, Lemon Pudding Brulee with Blueberries and Lemon Creme Martini's that I plan to post as well, and what a fabulous and refreshing menu. Theme your tables accordingly - and it says elegant spring or summer gathering. Thank you to Sandra Lee for another batch of fresh ideas. Yummy. Ingredients:
3 (10 ounce) cans chicken and rice soup, condensed (recommended brand campbell's) |
3 cups low sodium chicken broth (recommended brand swanson's) |
1/3 cup lemon juice |
3 egg yolks, lightly beaten |
1 roasted chicken breast, shredded (cooked, store-bought) |
1 tablespoon fresh parsley leaves, finely chopped |
Directions:
1. In a medium pot, add condensed chicken and rice soup, chicken broth and lemon juice.
2. Bring to simmer over medium-high heat,.
3. In a small bowl, lightly whisk egg yolks.
4. *Slowly whisk in 1/4 cup of the hot broth into the egg yolks to prevent curdling.* Gradually add the egg yolk mixture into the soup, STIRRING CONSTANTLY.
5. Stir in shredded chicken and heat completely.
6. Serve and garnish with a pinch of fresh parsley if desired.
7. Enjoy! ;).
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