Lemon Chicken and Rice Soup

From Cook's Country | April​/May 2006

Why this recipe works:

We seared the chicken, then prepared the rest of the soup in the same pot. This way, we picked up all of the flavorful browned bits left behind by the chicken, which gave our Lemon Chicken and Rice Soup a flavorful foundation. With all the other flavor-packed ingredients in our Lemon Chicken… read more

We seared the chicken, then prepared the rest of the soup in the same pot. This way, we picked up all of the flavorful browned bits left behind by the chicken, which gave our Lemon Chicken and Rice Soup a flavorful foundation. With all the other flavor-packed ingredients in our Lemon Chicken and Rice Soup recipe, we found it acceptable to use canned chicken broth. To add the egg yolks to the soup without the risk of curdling, we blended them with lemon juice and “tempered" the mixture with some of the hot soup.

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Serves 4

To avoid scrambling the eggs, add the hot broth to the egg yolks slowly.

Ingredients

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