|This thick, lemony chicken soup with rice is a classic Greek dish that takes a minimum of effort. It’s a perfect rainy-day lunch or even a light supper. This version is slightly more rustic and colorful than some because the minced carrot, onion, and celery are left in the stock rather than strained out. Be sure to use fresh lemon juice - it is much better-tasting than bottled juice. As with all egg-thickened sauces and soups, it’s important not to let the soup boil; if it boils, the eggs will curdle.|
1 small onion – peeled
1 small rib celery – trimmed
1 small carrot – peeled
1 tablespoon, olive or vegetable oil
2 medium-size, boneless and skinless chicken breasts – cut
into 1/2-inch cubes
4 cups, chicken stock
2 tablespoons, chopped flat-leaf parsley
1/3 cup, raw white rice
4 tablespoons, fresh lemon juice
salt and freshly ground black pepper
Mince the onion, celery, and carrots either by hand or in a food processor (do each one separately so the fine chopping will be even). If using a processor, pulse the vegetables so that you don’t over-chop them.
In a medium saucepan, over medium heat, heat the oil. When the oil is hot, stir in the minced onion, celery, and carrot, and sauté until the vegetables are softened, about 5 minutes. Add the chicken cubes, the stock, and the parsley. Bring the liquid to a boil. Stir in the rice, cover, and reduce the heat as low as possible. Cook (covered) until the rice is tender – about 15 minutes.
Beat together the eggs and lemon juice in a bowl until smooth. Slowly whisk about 1 1/2 cups of the hot broth into the egg-lemon mixture, beating constantly. Stir the warmed egg mixture into the soup. Season to taste with salt and pepper. Heat gently but do not allow the liquid to boil. Serve at once or keep warm over very low heat.
Recipe adapted from: Soup for Every Body by Joanna Pruess with Lauren Braun RD, LD (The Lyons Press)