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Simply Delicious

Cheryl's Lemon Chicken Rice Soup

ChickenStove-TopDiner-Style

Time: 1 hour 10 minutes

Yield: 6 servings

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About

She always knew how to treat us right! And with Cheryl's Lemon Chicken Rice Soup, she was right on the money. The homemade goodness of cooked chicken and long-grain white rice surrounded by an amazing lemon-enhanced broth will have you singing her praises! Cheryl's Lemon Chicken Rice Soup is known far and wide as THE official "I-want-to-stay-at-home-and-be-warm" soup. It's so good! Let's eat!

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Ingredients

  • 2 (1-pound) chicken breast halves, bone-in and skin-on
  • 3 medium carrots
  • 2 stalks celery
  • 1 medium onion
  • 2 (32-ounce) containers chicken broth
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 1/2 cup long-grain white rice, cooked

Directions

Step 1 -In a large pot over medium-high heat, add the chicken halves, the carrots, the celery, the onion, and the chicken broth and stir to combine. Cover the pot and bring to a boil.

Step 2 -Reduce the heat to medium-low. Add 3/4 teaspoon of the salt and the black pepper to the soup mixture and stir to combine.

Step 3 -Cover the pot and bring the soup mixture to a simmer. Cook until the chicken reaches an internal temperature of 165 degrees F and the vegetables are tender, about 15-20 minutes.

Step 4 -Skim and discard any of the foam that rises to the top of the soup.

Step 5 -In a large bowl, add the cooked chicken halves and let them rest until they are cool enough to handle.

Step 6 -Shred the chicken halves, discarding the skin and bones.

Step 7 -Add the shredded chicken to the soup and stir to combine. Bring to a gentle simmer.

Step 8 -In a medium bowl, add the eggs and the remaining salt and whisk until it is frothy.

Step 9 -Add the lemon juice to the egg mixture and whisk to combine.

Step 10 -Gradually add 1 cup of the hot liquid from the soup to the egg mixture, whisking constantly. Repeat this process once.

Step 11 -Add the parsley to the egg mixture and whisk to combine.

Step 12 -Turn off the stovetop heat. Add the egg mixture and the cooked rice to the soup and stir to combine. Let it rest until all the ingredients are warm, about 2 minutes.

Step 13 -Serve.

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