Creamy Chicken + Lemon Rice Soup

By vealam

Ingredients

• 1 tablespoon Olive Oil
• 1 medium peeled Carrot, diced small
• 1 Celery Stalk, diced small
• 64 ounces Low Sodium Chicken Broth {or Vegetable Broth if you want to make this vegetarian}
• 3/4 cup Long Grain White Rice
• 2 tablespoons Fresh Lemon Juice, strained
• 2 whole Eggs, beaten
• 1 handful of fresh Parsley, minced
• 1-1/2 to 2 teaspoons Kosher Salt
• 1/2 teaspoon of Black Pepper, more or less to taste
• 1 heaping cup leftover shredded Chicken {or poach one chicken breast in water until fully cooked and then shred}

Details

Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from simplyscratch.com

Preparation

Step 1

Heat your Dutch oven over medium heat and add one tablespoon of olive oil.

Sauté the diced carrots and celery until they're just starting to soften. Pour in the low sodium chicken broth and bring to a boil.

Pour in the 3/4 cup of long grain rice. Cover the pot with a tight fitting lid and reduce the heat to medium high. Cook the rice for 20 minutes; stand nearby just in case there's a boil-over.

Meanwhile; chop up the parsley and juice enough lemons {usually one or two} and strain two tablespoons of lemon juice. In a bowl, beat the two eggs and add in the lemon juice.

Once the twenty minutes are up, remove the lid to the soup and gather some of the broth into a ladle. While stirring, slowly pour in the hot broth into the egg mixture. Then pour the warmed egg/broth mixture into the Dutch oven and stir.

Add in the shredded chicken and minced parsley. Taste the soup and check the seasonings, season with salt and pepper to your liking.

Serve immediately!

NOTE: My mom suggests trying chopped fresh mint instead of the parsley.