Who knew chicken and rice soup could be so flavorful? I cooked a chicken last week, making a chicken vegetable soup and reserving about 10 cups of chicken broth for other soups and dishes and lots of chicken for sandwiches and salads. This recipe takes 4 cups of broth and makes 4 servings.
You can cook the rice in the chicken broth if you like. I had made my rice in advance.
Heat 4 cups of chicken broth to a simmer. If you are cooking your rice in the broth,this will take about 20 minutes. In a separate bowl, whisk 3 eggs and 4 TBSP of lemon juice. I whisk the eggs until they are a light yellow, but am not trying to whip them or make them stiff in the least. When the broth is simmering, ladle some broth into the egg mixture and whisk it in. I ladled about three ladles full of broth, whisking each one in, before transferring it all back to the kettle of broth and letting it cook for a few minutes until the eggs were cooked. Add some salt and pepper. Do not just pour the egg mix into the broth because it will curdle and be lumpy and not look like what you want. It will still taste good, but you want it to look and taste good. You want the egg mixture and the broth to be the same temperature to keep it from curdling. Let it cook, stirring for two minutes or so and the soup will thicken. You can put a spoonful of pre-cooked rice in the bottom of the bowl when you serve and the soup will heat it thoroughly without cooking it any more. You can also add shredded chicken if you have any left, but it’s really not necessary. The soup is rich, creamy and delicious and does not need any additional meat.