Tonight's Sunday Soup was chosen for its comforting qualities, as I contracted a little bit (ok, a lotta bit) of a tummy ache over the weekend. Also, it was easy and quick, which was necessary since we got home at about 4 from being in Michigan all weekend for Joe's Grandma's funeral.
The nice thing about this one, as well, is that most of the ingredients are pantry staples, so I had them all on hand without taking an extra trip to the store.
Lemony Chicken and Rice soup
32 oz Chicken broth (the amount in one of those resealable boxes, or two regular sized cans)
2/3 c. white rice (probably could use brown or some wild rice, but this is easy on the tummy and quicker to cook)
1/2 c. cooked chicken, chopped to 1/2" pieces
3 eggs
1/4 c. lemon juice
salt and pepper to taste
Combine the broth and rice in a largish saucepan over medium heat. Bring to a simmer (not a boil).
Cook 15 to 20 minutes until the rice is done. Add chicken.
While the rice is cooking, beat the eggs until frothy (I used my trusty Kitchenaide here, but I'm sure you could do it by hand). Whisk in the lemon juice. Ladle 1 c. of broth from the pot, then slooowly wisk this in (not too fast, or you could scramble the eggs, bleh).
Whisk this mixture into the rice/broth/chicken mixture. Cook on low-medium heat for 4 minutes (boiling here could lead to curdling of the eggs).
Season with salt and pepper to taste. Garnish with a little chopped fresh parsley if you've got it.
Joe recommends serving in a bread bowl (his request for our future renditions of this recipe).
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