Lemon Chicken Soup with Rice

Name: Lemon Chicken Soup with Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters arborio or other short-grain rice; 4 servings Freshly ground black pepper; 1 liters chicken stock, preferably homemade; 4 servings Flakey coarse sea salt; 3 larges eggs; 118 milliliters fresh lemon juice (from about 2 lemons); 177 milliliters shreds roast chicken

Lemon Chicken Soup with Rice is a gluten free, dairy free, and fodmap friendly main course. This recipe serves 4. One portion of this dish contains about 21g of protein, 11g of fat, and a total of 302 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of flakey coarse sea salt, lemon juice, chicken stock, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring the stock to the boil in a 5 quart pot, stir in the rice and cook, covered, at a gentle simmer, for about 15 minutes until the rice is tender.

Ingredients you will need

Stock

Rice

Equipment you will use

Pot

Remove from the heat and cover to keep warm.

In a medium bowl, beat the eggs, then beat in the lemon juice a little at a time, whisking constantly to combine. Still whisking the egg mixture, slowly add about 1/4 cup of the stock, whisking vigorously to combine. Repeat twice, then add the egg mixture to the pan with the stock, whisking to combine. Season to taste with salt and pepper. Stir in the chicken, ladle the soup into bowls and garnish with dill, fennel fronds or parsley, if you like.

Ingredients you will need

Salt And Pepper