Monday, March 15, 2010

Lemon Chicken and Rice Soup

We had some chilly weather last week and it gave me a hankering to try some new soup recipes.  This one, for Lemon Chicken and Rice Soup, was at the top of the list.  It is actually a version of the Greek soup, Avgolemono.  I found the recipe in an America's Test Kitchen recipe card collection that was published in 2007.  This soup is substantial without being heavy.  The added lemon juice and parsley give it a nice, vibrant flavor.  Best of all, it comes together quickly, which makes it perfect for a busy weekday meal.

Lemon Chicken and Rice Soup

1.  Bring 6 cups low-sodium chicken broth to boil in a large saucepan over high heat.  Cover and set aside.    Pat 2 boneless, skinless chicken breasts dry with paper towels and season with salt and pepper.  Heat 1 tablespoon oil in a Dutch oven over medium-high heat until just smoking.  Cook chicken until lightly browned on both sides and transfer to a plate.  Lower heat to medium-low, add 1 minced medium onion, and cook until lightly browned, 3 to 5 minutes.  Stir in hot broth, using wooden spoon to scrape browned bits from pan.  Add 2 carrots that have been peeled and sliced into 1/4-inch rounds, 1 teaspoon minced fresh thyme, 3/4 cup long grain rice and chicken breasts.  Cover and simmer over low heat until chicken is cooked through, 10 to 15 minutes.

2.  Transfer chicken to a cutting board and continue simmering soup, covered, until rice is tender, about 10 minutes more.  Cut chicken into bite-size pieces.  Off heat, stir in the chicken along with 2 tablespoons minced fresh parsley

3.  Whisk 3 tablespoons lemon juice with 4 large egg yolks in a bowl.  Whisking constantly, gradually ladle 1 cup hot soup into egg mixture, then stir egg mixture back into soup.  Reheat over low heat for 1 minute.  Season with salt and pepper to taste.  Serve.

This actually re-heated well for lunch the next day.  It was a little thick, more like a stew, so I added extra chicken broth when I made it the next day.  I also sprinkled some fresh parsley on top.

1 comment:

  1. ok I got all excited when I saw "whiskey" but then sadly I read it correctly "whisking". I was hoping that I could have the kids sleep at 2:00 instead of 8:00. But now my plans are shot.