Directions: |
Directions:Instructions if you need to cook the chicken:
1. Trim all visible fat and tendons from chicken thighs or breasts, then cook in water with chicken soup base added (or use homemade chicken stock if you have some) until cooked through.
2. Remove chicken pieces to cool, and strain liquid to use in the soup.
3. Dice the chicken. (Follow the rest of the recipe as below.)
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4. Heat the olive oil in a large heavy soup pot, add the onion and cook over medium-high heat until the onion is softened and starting to brown.
5. Add the dried parsley and dried thyme and cook a minute or two more. Add the 6 cups chicken stock to the soup pot and simmer 10-15 minutes.
6. Add the rice or raw cauliflower rice and simmer over medium-low heat until rice is tender or cauliflower is fully cooked, about 20-25 minutes, then stir in the diced leftover chicken (or turkey), turn heat to lowest possible setting, and cook about 5 minutes more.
7. Zest a lemon and then squeeze additional lemons to get 1/4 cup fresh lemon juice.
8. Beat eggs with whisk until they are starting to get frothy; then whisk in lemon juice and lemon zest.
9. Remove one cup of hot broth from the soup, let the broth cool slightly, and then whisk 1/2 cup and then another 1/2 cup into the egg mixture, beating well between each addition.
10. Whisk this mixture into the big pot of soup (be sure the temperature is very low) and let the soup heat gently. DO NOT BOIL after the egg-lemon mixture has been added. This soup cannot be frozen and must be reheated carefully or the eggs will curdle the broth. It will keep in the fridge for a few days, but it’s best freshly made. |
This recipe for Chicken Lemon Soup is from