Lemon Chicken and Rice Soup
Lemon Chicken and Rice Soup

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Lemon Chicken and Rice Soup The funny thing about a hen recipe is that you can take the same recipe and alter the couple of ingredients and have a whole new dish. Or you could take an existing recipe that will not contain any chicken at all of, perhaps that famous pasta salad that you make, toss in some cubed chicken and you’ve got a whole new chicken recipe that will impress your friends and family for many years to come. And of course via that one alteration, you can produce a whole list of new rooster recipe dishes.

Pepper And Lemon Mixed With Chicken Make For A Delicious Combination. Browse & Discover Thousands of Book Titles, for Less. Season with salt and pepper and our in the stock, water, and lemon juice.

To begin with this recipe, we must prepare a few components. You can cook lemon chicken and rice soup using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Lemon Chicken and Rice Soup:
  1. Prepare 1 chopped chicken breast
  2. Prepare 1 lemon (to garnish)
  3. Prepare 1 cup lemon juice
  4. Get salt, parsley,pepper
  5. Prepare 2 cup white long grain (washed and drained)
  6. Take 6 eggs
  7. Get 12 cup chicken stock

Add chicken to pot and season with salt, pepper, and half the lemon zest. Add garlic and onion and sauté,. This Lemon Rice and Chicken Soup also known as Avgolemono is a classic Greek soup thickened with eggs, loaded with rice, chicken and flavored with lots of lemon. I don't know if it's still soup season or not, but who cares really.

Steps to make Lemon Chicken and Rice Soup:
  1. Place chicken and stock in 10-quart pot and boil until chicken is tender and throughly cooked.
  2. Bring broth to a simmer and add rice, lemon juice, dry parsley, salt and pepper to taste. Cook until rice is almost done yet still firm in the middle. (al-dente)
  3. Beat eggs and then add 1/2 cup of broth to beaten eggs and continue wisking briskly until 2 cups of broth have been added in total, then add to stock pot.
  4. Simmer, but do not boil, for 5 or more minutes or until soup has thickened to preferance. (Mixture will thicken even more when cooled)
  5. Ladle desired amount into bowl and garnish with lemon slice and dill to taste.
  6. ENJOY! Yield: About 10 cups

Greek Lemon Rice and Chicken Soup also known as Avgolemono is now one of my favorite easy soups to make! I know this yummy soup has been around for a very long time, but my first time trying this was last year when I visited San Francisco. San Francisco is an amazing foodie city where you can find restaurants that serve food from all different parts of the world at any given time of the day. In Greece, chicken and rice soup is usually made richer with the addition of avgolemono (eggs beaten with lemon juice and then mixed with the hot soup broth) but I must admit I am not a fan. So I have ditched the eggs but kept the lemon - my husband jokes that my family adds lemon juice to every single dish, which is not far from the truth.

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