Lemon Chicken Rice Soup

It snowed in Utah today. Not a lot. But it snowed none the less. Happens every year. Just when you think things are starting to warm up, bam! You get snow again. Being quarentined that is really not the kind of weather you hope for. So bring on the comfort food.

This recipe is one I grew up with. It has been a long time favorite of mine. It’s made with ingredients that you typically have on hand as well. 

6 cups chicken broth

1 chicken bouillon cube

1/3 cup rice, uncooked

2-3 carrots, diced

2 stalks celery, diced

1 small 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 to taste

Instructions:

in a large pot 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. Continue to cook for another minute or two stirring constantly. Gradually add 2 cups of broth from pot, stirring the whole time. Cook until slightly thickened. 

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 the soup is boiling or very hot or the eggs will spilt. 

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