Simple Cooking

Lemon-Chicken and Rice Soup

Yum Yum Yummy!!  What could be better than some warm soup today?  It is rainy and cold so it is the perfect soup weather.  I originally got this recipe from a Williams-Sonoma cookbook, but I made a few changes.  I love the heartiness of chicken and rice soup recipes, they scream winter comfort food to me.  I also love classic recipes with a twist.  This recipe is just that!  The lemon flavor is subtle yet still adds a little something to this soup.  I just finished a piping hot bowl and I am already excited about having another bowl for lunch tomorrow.

Ingredients:

• 2 cups brown rice
• 6 cups chicken broth
• 2 1/2 cups of chicken pieces (I boiled 3 leg quarters and used the meat and broth)
• 2 teaspoons of cornstarch
• 6 egg yolks
• Lemon juice from 1 lemon
• 2 tablespoons of water

Cook rice as directed on package.  Mix together the cornstarch and water.  Simmer the chicken broth.  Whisk together the lemon juice and egg yolks over low heat.  Then, add the cornstarch mixture and 2 cups  of the chicken broth, whisk this over medium heat about 5 minutes ( the sauce will begin to thicken).   Next, add the chicken to the simmering broth and whisk in the egg/lemon sauce mixture. Stir the rice into the soup and add salt and pepper to taste.  Cook about 3 minutes and serve. Serves about 6.