Greek Chicken-Lemon Soup
This comforting lemon chicken soup is a delightful combination of tender chicken, fluffy rice, and a rich lemon-egg sauce. With each spoonful, you'll experience a burst of citrusy flavor enveloped in a velvety broth. It's a perfect bowl of warmth and nourishment for any occasion.
— Constant Cookbook
Ingredients
- 1 cup long-grain rice
- 3 cups chicken broth
- 1 1/2 lb. boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 tsp. cornstarch
- 1 Tbs. water
- 3 egg yolks
- Juice of 1/2 lemon
- Salt and freshly ground pepper, to taste
Instructions
- <b>Cook the rice and chicken</b>
- Prepare the rice according to the package instructions and set aside.
- Meanwhile, in a saucepan over medium-high heat, bring the broth to a simmer. Add the chicken, reduce the heat to low and simmer, uncovered, until the chicken is cooked through, about 7 minutes. Remove the pan from the heat and set aside.
- <b>Make the lemon-egg mixture</b>
- In a small bowl, stir together the cornstarch and water until combined.
- In a small saucepan over low heat, whisk together the egg yolks and lemon juice. When just warm, whisk in the cornstarch mixture and then 1 cup of the broth from the chicken. Increase the heat to medium and continue to whisk until a thick sauce has formed, about 5 minutes. Season with salt and pepper.
- <b>Finish the soup</b>
- Return the pan holding the broth and chicken to medium heat and bring to a simmer. Add the lemon-egg mixture while whisking continuously; the soup will thicken slightly. Stir in the rice and season with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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