Wednesday, March 10, 2010

chicken and rice soup with lemon... 45 minutes

the goods:

7 cups chicken broth
2 boneless, skinless chicken breast halves
1 cup long-grain white rice
3 large eggs
1/4 cup fresh lemon juice
chopped fresh dill, for serving

In a large saucepan, combine broth and chicken; bring broth to a gentle simmer over medium. 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.

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