Lemon, Chicken and Rice Soup

This is a combination of a Greek avgolemono soup with chicken, rice, eggs and lemons and a low country bog (a swampy chicken and rice soup) common to the Carolinas. I like the addition of lemons to clear out the sinuses and, with all the worries about COVID-19, what could be more comforting and healthy than chicken soup?

If you don’t want to hassle with making the chicken stock, buy 10 cups of stock from the store and get a rotisserie chicken from the grocer. Start the recipe with cooking the rice in the stock. A whole chicken usually gives about 3-5 cups of chicken. I reserved the breasts for chicken salad and still had more than 3 cups of chicken to shred for the soup.

The final dish is silky and refreshing while also being immensely comforting.

Chicken and Rice Soup

1 – 4lb whole chicken, rinsed
10 cups water
2 carrots, broken in half
2 stalks celery, broken in half
1 small onion, quartered
3 cloves garlic, smashed
2 cups long grain rice
½ teaspoon each salt and pepper
⅓ cup fresh squeezed lemon juice (about 3 lemons)
1 teaspoon lemon zest, finely chopped
2 large whole eggs plus 1 egg yolk

In a large stock pot, place chicken, carrots, celery, onion and garlic in the water and bring to a boil. Skim off any foam. Reduce heat to simmer and cook for 60-90 minutes or until chicken is fully cooked and water has become a flavorful broth.

Set chicken aside to cool slightly. Strain and discard solids from liquid and return the chicken stock to the pot. Run it through a fat separator if you want to reduce the fat in the final dish. Pick the meat off the cooled chicken, until you have at least 3 cups of chicken. Shred the chicken into bite sized pieces and set aside, discarding skin and bones.

Bring broth back to a boil. Cook rice in the broth with salt and pepper on low heat until soft and tender, about 20 minutes.

Ladle out one cup of the cooked rice and place in a blender with lemon juice and zest and the eggs. Blend until smooth.

Stir shredded chicken into broth. Very slowly, add the warm egg/lemon mixture into the pot, whisking constantly to prevent any clumps from forming. With heat on low, cook for about ten minutes or until thickened. Taste for seasoning.

This soup will continue to thicken when stored, so have about a cup of chicken broth when reheating the soup. As it warms, the liquids will combine and make it the perfect thickness.

2 thoughts on “Lemon, Chicken and Rice Soup

  1. Pingback: Garlic Sourdough Focaccia | Mouth Brothels

  2. Pingback: March 1-15, 2020 Coronavirus Journal | Mary Griggs

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