Lemon rice soup?!
Answers: Does anybody have a good recipe for lemon rice soup? I like the kind that they serve at Coney Island restaurants that is nice and thick and has the little pieces of chicken in it. Thanks.
This soup is called Avgolemono .. it's Greek. Here's a great recipe from Food Network's Iron Chef, Cat Cora.
1 (3 pound) free range chicken
2 quarts water
2 tablespoons olive oil
1 onion, finely diced
2 bay leaves
1 leek, cleaned and quartered
1 carrot, peeled and quartered
2/3 cup aborio rice
2 large eggs
1/2 cup fresh lemon juice
1 tablespoon salt
1 teaspoon ground pepper
Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary.
In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside.
When chicken is cooked through, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes. Set aside.
Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.
Lemon Chicken Rice Soup
4-6 servings 40 min 10 min prep
6 cups chicken broth
1 chicken bouillon cube
1/3 cup rice, uncooked
1/3 cup carrots, diced
1/3 cup celery, chopped
1/4 cup onions, finely chopped
1 cup chicken, cubed and cooked
2 tablespoons butter
2 tablespoons flour
3 eggs
3 tablespoons lemon juice
salt and pepper
lemon slices (optional)
sliced green onions or parsley (optional)
In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
Bring to a boil.
Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
Stir in chicken.
Remove from heat.
Then, in a small saucepan, melt butter and stir in flour until smooth.
Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
In a small bowl, beat the eggs until frothy.
Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
Heat gently until soup thickens enough to coat a spoon-- do not boil!
Add salt and pepper to taste, garnish with lemon