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.