Monday, November 25, 2013

Lemony Chicken and Rice Soup

I've been in crock pot mode for a while.  I'm loving my new book American Test Kitchen's Slow Cooker Revolution volume 2.  Most of the following had their beginnings in that book and were modified by me to fit my family/cooking style.
I'd be a total slacker, but the next couple of recipes are things we made while my mom was in town and I told her I'd post them a week ago.  Sick kids and normal business has delayed my posting, but here they are.
This one is for a soup that was very good.  I only moderately modified it from the original.  I loved how it was creamy without cream since I'm currently eating non-dairy for my nursing baby.


  • 2 cups diced onions
  • 3-4 carrots, peeled and sliced 
  • 1 Tablespoon minced garlic
  • 1 Tablespoon olive oil
  • 8 cups chicken broth.  (I use 2 heaping tablespoons of an organic better than bouillon paste that I buy at costco.  I boil the water and dissolve the paste to make my broth.)
  • 1 package bone-in split chicken breasts, trimmed (I also skinned mine)
  • 4 large egg yolks
  • 3 Tablespoons lemon juice
  • 1 cup cooked brown rice

  1. Microwave onions, carrots, garlic and oil in a bowl for 5 minutes stirring mid way through.  Place in slow cooker, stir in broth.  Season chicken with salt and pepper and add to slow cooker.  Cover and cook until chicken is tender.  3-4 hours (book says on low, but I say on high for that short of a time)
  2. Transfer chicken to a plate and shred/chop into bite size pieces.  Skim any excess fat from top of soup (I don't find this necessary if you remove the skin from the chicken before cooking.)
  3. Whisk egg yolks and lemon juice together in a bowl.  Temper egg  mixture by mixing 3-4 Tablespoons of hot soup into the lemon/yolk mix, then whisk they lemon/yolk mix into the soup until well combined.  Add the shredded chicken and rice and cook until heated through.  (5 minutes or so)  Season with additional salt and pepper if desired.

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