Display results as :

Rechercher Advanced Search

Latest topics
» The Beast Revelation
Mon Jun 11, 2018 2:24 am by michae1

» Facebook page
Sun Feb 11, 2018 9:19 am by dizzy

» Hilarious video A little garden fun by the cowboy poet Baxter Black
Fri Jun 17, 2016 12:54 am by mountainmama

» An Insurrection Coming
Sat Apr 16, 2016 6:52 am by 12acrehome

» Patrice's Patch Garden Journal
Sat Apr 02, 2016 8:47 am by PATRICE IN IL

» lambs and ewes
Wed Mar 23, 2016 11:46 pm by Farmfresh

» Irish Cuisine Class/Demonstration Recipes
Mon Mar 07, 2016 6:13 am by PATRICE IN IL

» Prayer request for my dh's aunt
Fri Mar 04, 2016 8:55 pm by PATRICE IN IL

» How has your day been and what's for dinner...................
Mon Feb 29, 2016 5:43 am by PATRICE IN IL


Sloppy  Taco  Seasoning  

free forum

Top posting users this week

Chicken and Rice Soup with Egg and Lemon

Go down

Chicken and Rice Soup with Egg and Lemon

Post by amybyrd21 on Sun Apr 15, 2012 10:49 am

Chicken and Rice Soup with Egg and Lemon

1 chicken, 3-4 pounds, cut in pieces
12 cups of water
2 cups of round rice (see shopping tip) or orzo
sea salt
ground pepper
1/4 teaspoon dried oregano
3 tablespoons of olive oil
2 eggs
juice of 2 lemons
1 tablespoon of water
Clean chicken and remove skin and fat.

Place the chicken in a large stock pot and add water. Bring to a full boil. Skim off any foam that rises to the top. When the foam stops, reduce heat, cover the soup and simmer until the chicken meat is falling off the bone, (depending on weight, about 2 hours or more).

Remove the chicken from the pot and set aside. Strain the broth, return to the pot, and bring to a boil. Add the rice (or orzo), salt, pepper, oregano, and olive oil. Reduce heat, and simmer until the rice is done, approximately 20 minutes. Remove from the heat.

While the rice is cooking, bone the chicken and cut the meat into pieces.

In a mixing bowl, beat or whisk the egg whites until foamy. (If using an electric mixer, use speed 3.) Beat in egg yolks, water, and lemon juice. Fill a measuring cup or coffee cup with hot soup broth and add slowly, beating (or whisking) continuously. If the hot liquid is added too quickly, the mixture will curdle. When the mix is fully blended, stir the soup and pour in the egg-lemon mixture slowly. Shake the pot gently to distribute. Do not stir.

Add the chicken meat to the soup and serve.
Yield: serves 8-10

Allow each person to add as much freshly ground black pepper as desired.

Shopping tip: Round rice is best for this dish and if not available in your local market, can be found in Asian and other ethnic markets (may be labeled "pearl" rice). First choice as a substitute would be orzo or Italian risotto, and last choice would be regular short-grain rice. Long-grain rice is not a good choice for this dish.

Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
@waylandcook on twitter

Posts : 1820
Join date : 2009-05-09
Age : 44
Location : wayland springs tn

Back to top Go down

Re: Chicken and Rice Soup with Egg and Lemon

Post by mountainmama on Fri Jun 22, 2012 2:06 am

This looks like the "Lemon Rice Soup" that an ethnic restaurant here makes. It is so good. I'd never heard of putting lemon in soup before until I tried it, but it's delicious.


Posts : 606
Join date : 2012-04-11
Location : WV

Back to top Go down

Re: Chicken and Rice Soup with Egg and Lemon

Post by Sonshine on Sat Jun 23, 2012 7:35 am

I'll have to give it a try. Smile Thanks Amy.

He who cultivates his land will have plenty of food,
but from idle pursuits a man has his fill of poverty
Proverbs 28:19[b]

Posts : 5253
Join date : 2009-05-07
Age : 61

Back to top Go down

Re: Chicken and Rice Soup with Egg and Lemon

Post by Sponsored content

Sponsored content

Back to top Go down

Back to top

- Similar topics

Permissions in this forum:
You cannot reply to topics in this forum