This delicious soup will nurse you back to good health when you're sick!
Author: Peony
Recipe type: Soup
Cuisine: Med
Serves: 8
Ingredients
8 cups chicken stock, preferably homemade
1 heaping cup shredded rotisserie chicken
⅓ cup uncooked long grain basmati rice
2 large eggs
1 cup celery, diced
1 cup carrot, diced
1 cup onion, diced
3 tbsp olive oil
¼ cup fresh lemon juice and add more to taste
2 bay leaves
1 tbsp salt
1tsp freshly ground pepper
½ cup fresh dill
½ cup flat leaf Italian parsley
serve with lemon wedges and fresh herbs
Instructions
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until translucent, about 6 minutes.
Add the carrot + celery and cook for 3 minutes.
Add the bay leaves + chicken stock + rice, switch to high heat and bring to a boil.
Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes.
Add the chicken and reduce the broth to a low simmer.
In a medium sized bowl, beat the lemon juice, eggs, and pepper together.
Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of broth into the egg mixture.
Pour the egg mixture back into the pot with 1 tablespoon of salt. Stir well to blend. Add fresh dill and parsley and give a quick stir.
Ladle soup into bowls and garnish with fresh herbs and/or lemon wedge.
Notes
Don't forget to remove the bay leafs before serving! I really like a ton of lemon in my soup so I add more lemon juice. I sometimes add ½ cup instead of ¼ cup. Taste as you go so you don't add too much! Sometimes I add 1 tsp of lemon zest of preserved lemon rinds to amp up the lemon flavor.
Recipe by The Peony Life at http://thepeonylife.com/2015/08/speedy-greek-style-chicken-lemon-soup/