I think a good way to tell that a recipe is a keeper is if you make at twice in 3 days. My mom was on a greek food kick. She wanted to make Spinach Pie and was hunting for a Chicken Lemon Rice Soup recipe. I found this one from Tasty Kitchen. I have a new obsession with Tasty Kitchen. While she and the hubs made spinach pie, I took over the soup. The spinach pie was ok. The soup was outstanding! It's time consuming and a little nit-picky, but I made it for the family on Saturday night and again on Monday night, so it was worth it! I ate it almost all week and didn't want to share. It's really good!
I didn't make any changes to the recipe, but I think I added more rice and chicken.
8 cups chicken broth
1/2 cups freshly squeezed lemon juice
4 Tbsp. chicken base granules
1/2 tsp. ground white pepper
1/2 cups butter, seperated
1/2 cups finely chopped yellow onion
1/2 cup all-purpose flour
6 whole egg yolks
1/2 cups whole milk or heavy cream
1 1/2 cups cooked white rice
1 cup finely diced chicken meat
6 lemon slices
1. In a large pot, combine the chicken broth, lemon juice, soup base and pepper. Bring to a boil on high, then simmer for 20 minutes.
2. In a seperate frying pan, melt 1/4 of the butter and saute the onions until translucent. Empty into the stockpot. Then add the rest of the butter to the hot frying pan that you just cooked the onions in. Stir in flour to make a roux, keeping over medium heat and stirring frequently for 10-15 minutes. Gradually add the roux to the soup mixture in the stock pot. Simmer 10 minutes more.
3. Meanwhile, beat the egg yolks until light in color. Then beat the cream/milk. Gradually add some of the hot soup to the egg yolks, stirring constantly (about a cup or so). Return the egg/milk mixture to the soup pot and heat through. Lastly, add the cooked rice and chicken and simmer for another 10 minutes. Garnish with lemon, salt and pepper to taste.
I didn't make any changes to the recipe, but I think I added more rice and chicken.
8 cups chicken broth
1/2 cups freshly squeezed lemon juice
4 Tbsp. chicken base granules
1/2 tsp. ground white pepper
1/2 cups butter, seperated
1/2 cups finely chopped yellow onion
1/2 cup all-purpose flour
6 whole egg yolks
1/2 cups whole milk or heavy cream
1 1/2 cups cooked white rice
1 cup finely diced chicken meat
6 lemon slices
1. In a large pot, combine the chicken broth, lemon juice, soup base and pepper. Bring to a boil on high, then simmer for 20 minutes.
2. In a seperate frying pan, melt 1/4 of the butter and saute the onions until translucent. Empty into the stockpot. Then add the rest of the butter to the hot frying pan that you just cooked the onions in. Stir in flour to make a roux, keeping over medium heat and stirring frequently for 10-15 minutes. Gradually add the roux to the soup mixture in the stock pot. Simmer 10 minutes more.
3. Meanwhile, beat the egg yolks until light in color. Then beat the cream/milk. Gradually add some of the hot soup to the egg yolks, stirring constantly (about a cup or so). Return the egg/milk mixture to the soup pot and heat through. Lastly, add the cooked rice and chicken and simmer for another 10 minutes. Garnish with lemon, salt and pepper to taste.
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