Thursday, May 26, 2011

A Little Lemon Rice for the Soul

I got my love of food from my dad. When I was a little kid, he would create the most wonderful recipes and expose the family to such strange and interesting foods. It was an exquisite adventure every time a new dish was created.  We ate foods that most kids wouldn't even bother trying but somehow, he got us wanting more. We had things such as frog legs and artichokes.  How many 7-year-olds do you know eat artichokes? With oyster stew!  Granted, artichokes aren't as unheard of now as they were then, but I still dare you to ask some first graders what they had for dinner last night. And little did I know that this early culinary cuisine would pave the way for my ability to create in the kitchen. 

I think it all started when I would get sick and stay home from school.  Everyone wants comfort food when they're under the weather and I would try to recreate the chicken soup that my grandma made for us so many times before. I'm still working on that one after all these years but I think I get a little bit closer each time.  

Until I get that so-soothing chicken soup just right, I've been working on my own recipe for Chicken Lemon Rice soup. I was struck by the idea one day while my little guy was sick. He's a big fan of soup and he really liked one from a local restaurant so I decided to whip up my own version. I, and mostly my 2-year-old son, really like how it turned out.  So, if you're feeling a little sick and can't quite grasp that recipe for 'chicken soup that grandma used to make', I'd suggest giving this one a try.  It might not be as good for you as grandma's was, but it will sure make you happy while you're eating it.

Chicken Lemon Rice Soup

  • 8 cups chicken broth
  • 3 chicken breast
  • 5 egg yolks
  • 6 TB flour
  • 7 TB butter, divided
  • 1/3 c lemon juice
  • 2 cups cooked white rice

1. In large pot, cook chicken in 1 TB butter until no longer pink and browned slightly.  Remove from pan. 
2. Add 6 TB butter and melt.  Stir in 6 TB flour and cook over med heat for about 5 minutes or until golden in color.  Slowly add 8 cups chicken broth and bring to boil. Meanwhile, shred chicken into small pieces.  Once broth has boiled, add chicken back to pot.
3. Beat 5 egg yolks with 1/3 c lemon juice in separate bowl.  Temper egg mixture with a little broth so the eggs don’t curdle.  Slowly add egg mixture to pot, mixing continuously. 
4. Add rice and continue to cook over med-low heat until heated through.  

I hope you enjoy this feel good food. It's simple ingredients for a simple meal. I'd suggest serving it with a crusty piece of bread to make a hearty and filling dinner for yourself and the little ones. 

1 comment:

  1. i was JUST telling people at work about the crazy food we ate when we were little a couple weeks ago, and i explained to them that steamed artichokes were one of my favorite things when i was little... artichokes, crab legs, and spinach haha. also, you got the "i love cooking" gene, and i got the "i love eating food more than i like to make it" gene. lol