chicken and rice soup with lemon

serves:4
active time:15min
total time: 45min

-7cups low-sodium chicken broth
-3/4 pound chicken
-1cup long-grain white rice
-3large eggs
-1/3 cup fresh lemon juice (2 lemons)
-coarse salt and ground pepper
-chopped fresh dill (for serving)

1. In a medium saucepan, combine broth and chicken; bring broth to a gentle simmer over medium. Reduce heat slightly so liquid is moving but not simmering; cook until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and let rest until cool enough to handle. Shred into bite size pieces.
2. Bring broth to a rapid simmer; add rice and cook just until tender, 16 to 18 minutes. Return the chicken to pot. In a medium bowl, whisk eggs until frothy; whisk in lemon juice. Whisking constantly, slowly pour 1 cup hot broth into egg mixture. Immediately whisk egg mixture into pot. Season soup with salt and pepper. Serve immediately, garnish with pepper and dill.

published in the January/February 2010's edition of Everyday Food



One of my favorite soups, very easy too..

... and so it begins..

This is exciting, it's my first blog!! I am not a person of letters, but will try my best... Looking forward to exchange all kind of ideas about cooking, books, knitting and life in general..