Soup - Lemon Chicken Soup
This soup appeared in Food Network Magazine
- 4 Tablespoons EVOO
- 5 Scallions (white and green parts separated)
- 4 cups chicken broth
- 1/4 cup white rice
- 1/2 cup carrots sliced
- 2 Large Eggs
- 4 Tablespoons lemon juice
- 1 cups shredded cooked chicken breast
- fresh parsley
Heat the oil and sauté scallions. Then add the chicken broth and 1/4 cup rice, and the sliced carrots.
Bring to a boil and simmer until rice and vegetables are tender, about 12-15 minutes.
Whisk the eggs and 3 tablespoons lemon juice in a small bowl and slowly ladle into the hot broth whisking constantly. Add the chicken and whisk some more. Brink heat to a gentle simmer and add the scallions and parsley.