Greg is our in-home chef
Husband Greg is a great cook, though not always one to use a recipe, so this is a sure fire bright and easy way to dine at home. This citrusy soup is fresh tasting, and usually what I ask Greg to make when I’m not feeling well.
My favorite thing I’ve learned, from recreating this myself, is to use eggs to make a soup creamy without adding heavy cream. I use this technique on a lot of new soups I make for extra protein and flavor.
Give it a whirl and share your results with us #makewithlelandgal
- 1 tbsp olive oil
- 1 small onion chopped
- 1/2 cup Arborio rice *
- 4 cups chicken broth low sodium
- 3 tbsp lemon juice freshly squeezed
- 3 eggs
- 2 chicken breast cooked and shredded with 2 forks, skinless and boneless
- 1/2 tsp salt or to taste
- 1 tsp pepper or to taste
Heat the oil in a soup pot or Dutch oven over medium-high heat then add the chopped onion and cook for about 5 minutes or just until the onion is translucent.
Add rice and broth
Add the rice and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through.
Prepare eggs with lemon juice
Meanwhile in a small bowl beat the egg together with lemon juice.
Finish the soup
Add the shredded chicken to the pot, then add about a ladle of the soup broth to the egg mixture and stir. Pour the egg mixture into the soup. You will notice the soup thickening up. Season with salt and pepper as needed and if you feel the soup needs more lemon, add more lemon juice as desired.