Sunday, May 9, 2010

For lemon lovers

Happy Mothers Day!  
This is what I served for lunch today.  For those who enjoy chicken soup but also love lemon - this is the soup for you.  It's very light and refreshing.  Serve on its own or with something very mild in taste so the flavours in this soup are not overpowered.  A glass of Gewurztraminer would be lovely!
Chicken and Rice Soup with Lemon

7 cups low-sodium chicken broth
3/4 pound boneless, skinless chicken breast (1 large chicken breast half)
1 cup long-grain brown rice
3 large eggs
1/3 cup fresh lemon juice (from 2 lemons)
Coarse salt and ground pepper
Chopped fresh dill, for serving

In a medium saucepan, combine broth and chicken; bring broth to a gentle simmer over medium heat. Reduce heat slightly so liquid is moving but not simmering; cook until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and let rest until cool enough to handle. Shred into bite-size pieces.

Bring broth to a rapid simmer; add rice and cook just until tender, 16 to 18 minutes. Return chicken to pot. In a medium bowl, whisk eggs until frothy; whisk in lemon juice. Whisking constantly, slowly pour 1 cup hot broth into egg mixture. Immediately whisk egg mixture into pot. Season soup with salt and pepper. Serve immediately, garnished with pepper and dill.

Serves 4

From Everyday Food, January 2010

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