I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, November 21, 2013

Chicken Lemon Rice Soup

An easy & quick soup to make.  Lots of flavor and a hearty soup.  Great for a nice cool day or days when you don't feel well.  Soups are always a  wonderful comfort food.

(serves 8)

*2 teaspoons butter
*1 cup carrots, diced small
*1 cup  celery, chopped small
*1 yellow onion, finely chopped
*8 cups chicken stock
*2 teaspoon chicken granules
*1/2 cup rice, uncooked
*1 boneless, skinless chicken breast, cooked & shredded
*3 tablespoons butter
*3 tablespoons flour
*1 teaspoon salt
*1/2 teaspoon black pepper
*3 large eggs
*lemon juice squeezed from 1 large lemon
*1 teaspoon lemon zest

~In a large skillet, sauté  carrots in butter over medium heat, for 2-3 minutes, stirring often.
~Add celery & onions and sauté for another 1-2 minutes.
~In a large stockpot, combine chicken stock, chicken granules, rice, and sautéed carrots, celery & onions.
~Bring to a boil, over medium-high heat.
~Reduce heat, cover pot and simmer for 20 minutes.
~Mix in chicken and let simmer for 2 minutes to heat up chicken.
~Remove from heat & set aside.
~In a small bowl, whisk eggs.
~In a small saucepan, melt 3 tablespoon butter over low heat.
~Whisk in flour, salt & pepper until roux is smooth.
~Add 2 cups of soup to roux and whisk until slightly thickened.
~Stir in lemon juice & lemon zest.
~Remove 1/4 cup of soup and slowly pour into eggs, whisking very quickly.
~Very slowly, add egg mixture into soup, stir until mixed well.
~Heat soup over low heat until soup is thick enough to coat a spoon (do not boil).

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