Lemon Chicken and Rice Soup
I LOVE Greek lemon chicken soup. It is one of my all time favorite soups. This is a spin off my dad’s lemon chicken soup recipe. You may learn a fancy new cooking technique of tempering egg yolks. You do this by adding a small amount of hot liquid to the raw egg yolks to ease them into the hot broth in order to prevent them from scrambling. This is a quick and easy appetizer or meal! I hope you enjoy!
Before you start: make sure you are starting with cooked rice and cooked chicken. I used rotisserie chicken!
Ingredients (Makes 4 servings):
8 cups chicken broth
2 garlic chives, minced
3 lemons, juiced + wedges for serving
4 egg yolks
2 cups cooked basmati rice (or whatever rice you prefer)
2 cups cooked chicken, shredded (I used shredded rotisserie chicken)
1/8 tsp ground white pepper
1 tsp kosher salt + more to your liking
Optional garnish (sliced green onion, hard boiled egg slice, toasted crostini and lemon wedges)
Instructions:
Combine broth and garlic in a large pot over medium/high heat. Bring to a boil. Once starts to boil, lower heat to a simmer.
Combine egg yolks and lemon juice in a small bowl.
Turn off the heat. Add about 4 oz. or 1 ladle of the hot broth to the egg yolks and lemon juice bowl, whip together with a whisk. Adding a small amount of hot liquid will temper the egg yolks so they do not scramble when you add to the rest fo the soup. Whip this mixture into the large pot with the rest fo the broth.
Immediately add the cooked rice and chicken. Then season with white pepper and salt. Adjust seasoning to your liking.
Serve immediately while frothy. Recommend garnishing with sliced green onions, a hard boiled egg slice, toasted crostinis and a lemon wedge.
Notes on garnish:
To make toasted crostinis: Preheat oven to 375 degrees F. Cut a baguette into 1/4 inch rounds. Brush each side with melted butter or oil. Toast on a sheet pan or in a cast iron skillet for ~15 minutes. Flip half way through until they are a nice golden brown color.
To make perfectly boiled eggs: Bring water to a boil. Gently add eggs to the boiling water. Cook for 13 minutes. Remove eggs from the hot water into an ice bath. This allows the shells to slid off easily. To get nice rounds, recommend cutting with an egg slicer.
Tools I love and recommend for this recipe (Affiliate links):
I am so excited for you to try this recipe! If you post a picture, please tag me @Rachel.Master.Kitchen and Hashtag #RachelMasterKitchen on instagram!
