Lemon Rice Soup
2018-02-27 15:58:55
Yields 8
This is my go-to recipe
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Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 medium onion, diced
- 2 tbsp extra virgin olive oil
- 1 (32-oz) carton chicken stock
- 5 cups water
- 1 cup arborio or white rice, uncooked
- 2 eggs
- Meat from 1 rotisserie chicken, cut into ½-inch pieces
- Juice of 2 lemons
- Dash of ground white pepper
Instructions
- Heat a large saucepan or Dutch oven over medium heat.
- Saute the onion in olive oil until soft but not brown.
- Add chicken stock and water, and bring to a boil.
- Add rice and cook about 20 minutes, until rice is fully cooked and grains are expanded.
- Crack eggs into a large heatproof mixing cup, then whisk until blended.
- Ladle 1 cup of the hot broth into the eggs, then quickly whisk or use an immersion blender to combine.
- Add the hot broth and eggs back to the soup, then add the diced chicken, lemon juice and white pepper.
- Stir to incorporate, heat through, then ladle into bowls.
Adapted from Costco Magazine
Adapted from Costco Magazine
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