{Recipes} Lemon Chicken Rice Soup

We came down with a nasty bug four days before the first day of Spring.  A far cry from our January and February last year.  That winter brought us so many bugs it resulted in tubes for J man.  This time around it was runny noses, sore throats, and little coughs.  In hopes to make us feel a little less snotty and achy, I made “super power soup”.  A combo of lemon, broth, egg, and chicken to help make the feel better process a little quicker.  Welcome welcome spring!!

Lemon Chicken Rice Soup (adapted from Good Life Eats)

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Ingredients:

Roasted Chicken (picked)- you can buy this from the store or roast your own.

1 onion, diced
2 cloves garlic, smashed
1/2 cup pinto grigio (any white wine will do)
5 carrots, sliced
8 cups chicken broth (2 boxes)
1 cup jasmine rice (uncooked)
3 egg yolks
3 tablespoons fresh lemon juice
salt and pepper, to taste
1 1/2 teaspoon fresh thyme
3 large handfuls of fresh baby spinach, chopped

Directions:

Add 1 tablespoon of olive oil in a large dutch oven. Saute the onion over medium-high heat until translucent. Add the garlic and saute for 1 minute more.

Add the wine and cook for 2 minutes. Stir in the broth and carrot. Bring to a boil. Whisk the egg yolks and lemon together in a separate bowl. Add 1 cup of hot broth from the dutch oven very slowly to the egg yolk mixture, whisking as you pour. Be careful here.  If you add the hot water too fast you will scramble the eggs.  Then, transfer the mixture to the dutch oven. Stir in the rice and chicken.

Continue cooking over medium-low until the rice puffs up and the carrots are tender. Just before serving, season to taste with salt and pepper. Add the thyme, parsley, and spinach. Serve and enjoy.

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