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!
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. fresh 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.
- Category: Chicken, Lemon, Soup, RIce