Lemon Chicken Soup (Print Version)
# Ingredients:
→ Base
01 -
6 minced garlic cloves
02 -
3 celery stalks, roughly a cup, chopped up
03 -
2 medium carrots (or 3 smaller ones), peeled and diced, around 1 cup
04 -
1 small yellow onion, diced fine
05 -
2 tablespoons butter, unsalted
06 -
1 pound chicken thighs, skinless and boneless
07 -
2 tablespoons olive oil
→ Seasonings
08 -
Optional pinch to ¼ teaspoon of red pepper flakes
09 -
A tablespoon of grated lemon peel
10 -
2 teaspoons powdered chicken bouillon
11 -
½ teaspoon dried thyme leaves
12 -
1 teaspoon crushed oregano
13 -
½ teaspoon ground basil
14 -
1 bay leaf
15 -
½ teaspoon salt for cooking
16 -
Extra salt and pepper to adjust flavors later
→ Liquids
17 -
Quarter cup of freshly squeezed lemon juice
18 -
8 cups of low-sodium chicken stock
→ Add Later
19 -
Chopped fresh dill, about 2 tablespoons
20 -
2 more tablespoons chopped parsley
21 -
A cup of uncooked jasmine rice (long-grain)
22 -
Two whole eggs
23 -
A pair of egg yolks
# Instructions:
01 -
Start by heating up oil in your pot. Sprinkle chicken on both sides with salt and pepper, then sear each side about 2 minutes. Remove and set aside.
02 -
In the same pot, melt the butter. Toss in onions, celery, and carrots—cook until they soften. Stir in garlic and red pepper flakes; cook just 30 seconds more.
03 -
Place chicken back into the pot. Pour in broth and mix in bouillon, lemon zest, and all seasonings, except the bay leaf.
04 -
Bring to a boil, cover the pot, reduce heat, and let it simmer. In about 12-15 minutes, the chicken should be fork-tender.
05 -
In another bowl, whisk eggs, yolks, and lemon juice together until smooth. Set aside to use later.
06 -
Take chicken out of the pot, let it cool a little so you don’t burn yourself, then shred it into smaller pieces.
07 -
Add rice into the pot and cover. Let it simmer for 8 to 10 minutes, just until the rice is mostly done.
08 -
Turn off the heat. Ladle hot broth slowly into the egg mixture, about 4 ladles, whisking as you go to keep eggs from scrambling.
09 -
Pour the warmed egg mix into the pot while whisking. Then stir in shredded chicken, parsley, and dill.
10 -
Taste the soup and add a bit more salt and pepper if you like.
# Notes:
01 -
Great option: replace with rotisserie chicken for convenience.
02 -
Brown rice is a tasty alternative, but it’ll need more cooking time.
03 -
Feel free to tweak the lemon amount to your liking.