Ingredients
- 1 (3 pound) free range chicken
- 2 quarts water
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 bay leaves
- 1 leek, cleaned and quartered
- 1 carrot, peeled and quartered
- 2/3 cup aborio rice
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon salt
- 1 teaspoon ground pepper
Directions
Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken. Bring to a boil and reduce heat to low, skimming when necessary.
In a separate pan, heat 2 tablespoons of olive oil and add the onions. Sweat the onions until clear. Set aside.
When chicken is cooked through, remove from the broth. Let the chicken cool and pull the meat from the bones. Dice into large cubes. Set aside.
Add the onion, bay leaves, leek, and carrot to the broth and simmer for 1 hour. When finished, remove the carrot and leek from the broth and add the rice. Bring to a boil and then turn heat to medium high to simmer until the rice is cooked to al dente, about 30 minutes. Add the chicken back into the broth. Add more water if needed.
In a small bowl beat the eggs and lemon juice together. Pour 2 cups of broth slowly into the bowl of egg and lemon, whisking continuously. Once all the broth is incorporated, add the mixture into the pot of chicken soup and stir to blend well throughout. Season with salt and pepper. Serve hot.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 49 reviews
By maryhurd
on April 28, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delish!! Thanks to previous reviews I made the following choices w excellent results:
Roasted chicken bones and added to pot to simmer at same time as adding onions, leeks, carrots, etc. Then removed bones, leeks, bay leaves and blended w immersion blender.
Reduced lemon to juice of two lemons which was just a smidge over 1/3 cup.
Increased eggs from 2 to 4.
Increased arorbio rice to 1 1/2 cups. Our arorbio only took 15 minutes to get al dente.
Seasoned w salt, freshly ground pepper and dill.
Topped with parmesan.
The soup was thick and creamy, well seasoned and just the right amount of lemon without being over powering.
By harperoni
Pennsylvania
on March 17, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
EXCELLENT and a keeper. I hadnt heard of this yummy dish.
My minor changes - I was making it for 2 so i froze half of the recipe for final stages later. I added proportionately more rice to make it thicker and creamier.
It truly fantastic and light.
I couldnt resist having more during cleanup. it was much thicker so i added some parm cheese and has a lemony chicken risotto :-
By kvegas55
Murrells Inlet, SC
on January 07, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very nice chicken and rice soup! Not as creamy as I've had, but I prefer this version. Simple to make and with a couple personal tweeks it has become a favorite. It is a regular now in our "simple and reasonably quick" soup lineup.
Tweeks:
1/3 cup (1 large lemon with zest reserved in case it still needs a kicklemon juice is about right for my tastes.
I double the rice amount as well. Also I reduce the salt to just 2 Tbsp.
All other steps and amounts are as listed in original recipe.
The arborio is a nice touch - creamy but firmer than orzo
I will also be stewing all my whole chicken according to this recipe. Nice broth and flavor with the leeks.
Read all 49 reviews