We love our soup and when everything is chopped ahead, it’s a super quick weeknight meal.  i found this chicken soup version in The America’s Test Kitchen, ‘Quick Family Cookbook’, we all loved the lemon and fennel, and the yolks really do turn it into a creamy soup! – enjoy!

Lemony Chicken and Rice Soup

3 c. chopped roast chicken (if you’re starting with raw chicken, brown it first in your soup pot, then give it time to finish cooking in the soup)

3 carrots, peeled and sliced into coins

1 fennel bulb, stalk discarded, bulb halved, cored and thinly sliced

1 onion, finely chopped

1 t. fresh thyme

6 to 8 c. good chicken stock

6, 3-inch strips of lemon peel (use a whole lemon)

2 c. cooked brown rice

2 T. fresh lemon juice

4 egg yolks

2 T. chopped fresh parsley or tarragon for serving

In a large soup pot, heat a bit of oil and add in the carrots, fennel and onion and cook for a few minutes until the vegetables have softened.  Stir in the thyme and cook for another minute, then add in the broth, lemon peel and chicken, bring it all to a boil and simmer for about 15 minutes.  Carefully remove the lemon peel, add in the rice and taste for seasonings, adding salt and freshly ground pepper as needed.

In a separate small bowl, whisk together the lemon juice and egg yolks, whisk in 3 tablespoons of hot broth, then whisk the whole mix back into the soup.  Simmer gently, whisking continuously, until the soup has thickened slightly – this should take a couple of minutes.  Remove from heat and serve sprinkled with herbs as you wish – we enjoyed ours with some fresh bread and cheese.

Print Friendly, PDF & Email
(Visited 73 times, 1 visits today)