What is the best recipe for creamy chicken lemon rice soup?
It’s called a Avgolemeno Soup and since my Greek grandfather taught me how to make it about 40 years ago I can vouch for it’s authenticity 2 qts of freshly made chicken stock-bring to a slow boil In a 1 qt bowl whisk together 4 eggs and the juice of 2 freshly squeezed lemons Here’s the hard part; Tempering an egg mixture w/o winding up with scrambled eggs in your soup Place the bowl next to the pot and using a 6-8 oz ladle ,pour a slow stream of the chicken stock into the egg mixture while at the same time whisking the egg mixture Repeat Then do the same thing in the opposite direction until you have a properly thickened soup Season to taste with salt and white pepper and add more lemon juice if needed. Place small handful of cooked rice in the bottom of a bowl and ladle the soup into the bowl. This is why you don’t cook the rice with the soup: If you do accidently get scrambled eggs in the soup , the rice will make it impossible to strain out If you have to either hold or re-heat the
Easy Creamy Lemon Chicken 4 boneless skinless chicken breasts 1 (10 1/2 ounce) can cream of chicken soup 1/2 (10 1/2 ounce) can water 2 tablespoons lemon juice 1 teaspoon ground pepper Cook chicken breasts on grill (I use my George Forman Grill — 9 minutes on it). If you don’t have a grill, cook them in a frying pan. In a separate pan, combine the cream of chicken soup, water, lemon juice and pepper, simmer on low. Add cooked chicken breast to sauce and simmer for 5 minutes. Serve with rice.
