Lemon Chicken Soup
By á-167595
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Ingredients
- 4 T olive oil
- 5 scallions, chopped (white and green parts separated)
- 4 C chicken broth
- 1/2 C white rice
- 1 bunch baby carrots (about 4 oz), cut into chunks
- 1 bunch baby turnips (about 4 oz), quartered lengthwise
- s & p
- 2 large eggs
- 4 T fresh lemon juice
- @ C shredded cooked chicken
- 3 T chopped fresh parsley
Details
Preparation
Step 1
Heat 1 T olive oil in large pot over medium-high heat. Add scallion whites and cook, stirring, until softened, about 2 minutes. Add broth, 3 C water, rice, carrots, turnips and 1/4 each s & p. Bring to a boil, then reduce heat to medium low and simmer until rice and vegetables are tender, 12 to 15 minutes.
Whisk eggs and 3 T lemon juice in a medium bowl. Slowly ladle about 1 1/2 C hot broth into the egg mixture, whisking constantly. Add shredded chicken to the pot, then whisk in the egg-broth mixture. Return soup to a gentle simmer, then remove from heat. Stir in scallion greens and parsley and season with s & p.
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