Chicken and Rice Soup with Lemon and Dill

This is one of my all time favoite soup recipe’s.

ingredients

About 2 cups chopped cooked white meat chicken
9 cups low sodium chicken broth
2 cups chopped carrot
2 cups chopped onion
3/4 cup chopped celery
1 tsp salt
a thyme spring (or pinch of dried thyme)
2 TBSP olive oil
1 cup sliced green onion
3 cloves garlic, minced
3/4 cup uncooked long grain white rice
1/2 cup fresh lemon juice (about 3 lemons)
2 large eggs
1/2 cup chopped fresh dill

directions

1
Heat olive oil in large dutch oven (or soup pot). Add carrots, onion, celery and saute until veggies are mostly tender. Add garlic and green onion and saute for about one minute (careful not to brown the garlic). Add chicken stock and bring to a boil. Add rice, reduce heat and simmer uncovered for 15 minutes until rice is tender. Add chopped cooked chicken.
2
Combine lemon juice and eggs in a medium bowl, stirring well with a wire whisk. GRADUALLY add 1 cup hot soup to egg mixture, stirring constantly with the whisk. Then, gradually add egg mixture to the soup pot, stirring constantly. Cook over medium heat until slightly thickened. Remove from heat, stir in dill.

notes

You really have to be careful adding the hot stock to the egg mixture to prevent the eggs from cooking into clumps. Tempering it by stirring a small amount of the hot stock into the eggs before adding it to the soup will prevent that from happening.

Source: Hazel