I love lemon rice soup but rarely get it. I looked up a few recipes and created a version that was actually to die for the first time around! Enjoy!
2 Cooked and diced chicken breasts
6 Cups chicken broth
1 Chicken bouillon cube or 1 tsp chicken base paste
1/3 Cup uncooked rice
1/2 Cup diced carrots
1/2 Cup diced celery
1/2 Cup diced white onion
2 Tablespoons butter
2 Tablespoons AP flour
3 Tablespoons lemon juice
1. In a large pot, combine broth, bouillon veggies, rice and chicken. Bring to a boil then reduce heat and simmer until rice is tender.
2. In a small saucepan, melt butter and stir in flour until smooth. Remove 2 cups of the broth from the large pot and whisk into the paste. Add in lemon juice and then add back to the large pot.
3. Remove large pot from heat . Whisk eggs until frothy in a bowl. Slowly add to the soup, stirring constantly. Be sure not to add this to a boiling soup or the eggs will split.
4. Heat the soup through but do not boil. Serve!
I think my favorite part of this soup is how creamy it was, lemony but not tart and just enough rice and veggies! I will definitely eat this again! And the BF LOVED it too! Success!