Lemon Chicken Rice Soup

As I’m writing this blog post it’s currently 4:30 pm and there is still some light outside! It feels so good to have the days starting to get longer. Does anyone else experience the winter blues?

Trent has started applying for jobs recently. The thought that this adventure of ours is coming to a close is starting to feel real and I’m beginning to feel antsy. It’s a double edged sword though. If we don’t find work here and go back to the states we will really miss our friends and this wonderful city. London has been challenging, frustrating, and really fun. It will be nice to move on to the next phase, one that involves a pay check will be nice.

I hope you’re not sick of all the soup posts that I’ve been publishing lately. I never make soup in the summer. Fall and winter are my time for soups. This one, lemon chicken rice soup, is one of my favourites and always has been. As I child, I remember loving when my mom made this one. One of the best things about this soup is that you most likely have all the ingredients you’ll need right now in your kitchen. It’s a great go-to meal and it’s incredibly delicious.

Ingredients:
6 cups chicken broth
1 chicken bouillon cube
1/3 cup rice, uncooked
2-3 carrots, diced
2 stalks celery, diced
1 onion, diced
1 cup chicken, cooked and cubed
2 Tbs butter
2 Tbs flour
3 eggs
3 1/2 Tbs lemon juice
salt and pepper

Process:
In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.

Stir in chicken. Remove from heat and remove lid. In a small saucepan, melt butter and stir in flour until smooth. Gradually add 2 cups or broth mixture and cook until slightly thickened, stirring constantly.

In a small bowl, beat eggs until frothy. Beat in the lemon juice and temper the eggs by gradually beating in the 2 cups thickened broth mixture.

Very slowly add the egg mixture to the soup, stirring constantly. Do not do this if soup is boiling or very hot or eggs will split.

Heat on medium low and heat soup until it thickens enough to coat a spoon, but to not allow to boil.Add salt and pepper to taste.