CHICKEN LEMON RICE SOUP RECIPE - (4.5/5)

Chicken Lemon Rice Soup Recipe - (4.5/5) image

Provided by corvettemary

Number Of Ingredients 12

3 quarts water
Chicken soup base mix
2-3 T. butter
3 T. dried parsley or 1/3 C. fresh parsley
1 medium onion, chopped
6 cloves garlic, chopped
1 medium boneless/skinless chicken breast or 4 b/s chicken thighs
2/3 C. rice
2 eggs, lightly beaten
3 lemons, juiced
Salt & pepper to taste
2/3 C. milk, 3 T. corn starch (optional)

Steps:

Mix soup base with water according to directions on package in large pot. Add butter, parsley, onion, garlic and bring to boil. Reduce heat to medium-high and add chicken. Cook 15 minutes, remove chicken, dice and return to pot. Add rice and cook on medium heat for 20-25 more minutes. Meanwhile, beat eggs well. Slowly add lemon juice to the eggs continuing to beat. Slowly pour 1 cup of the hot soup mix into the egg mixture stirring constantly. Pour egg mixture into soup pot continuing to stir vigorously. Cook another 5-6 minutes at low heat stirring continually. Do not boil or it will curdle. Salt & pepper to taste. This soup does not re-heat well unless it is on a low heat. If desired, mix the milk with corn starch and add to soup until it thickens.