Chicken Lemon Rice Soup

By corvettemary

Ingredients

• 3 quarts water
• Chicken soup base mix
• 2-3 T. butter
• 3 T. dried parsley or 1/3 C. fresh parsley
• 1 medium onion, chopped
• 6 cloves garlic, chopped
• 1 medium boneless/skinless chicken breast or 4 b/s chicken thighs
• 2/3 C. rice
• 2 eggs, lightly beaten
• 3 lemons, juiced
• Salt & pepper to taste
• 2/3 C. milk, 3 T. corn starch (optional)

Preparation

Step 1

Mix soup base with water according to directions on package in large pot. Add butter, parsley, onion, garlic and bring to boil. Reduce heat to medium-high and add chicken. Cook 15 minutes, remove chicken, dice and return to pot. Add rice and cook on medium heat for 20-25 more minutes.

Meanwhile, beat eggs well. Slowly add lemon juice to the eggs continuing to beat. Slowly pour 1 cup of the hot soup mix into the egg mixture stirring constantly. Pour egg mixture into soup pot continuing to stir vigorously. Cook another 5-6 minutes at low heat stirring continually. Do not boil or it will curdle. Salt & pepper to taste.

This soup does not re-heat well unless it is on a low heat.

If desired, mix the milk with corn starch and add to soup until it thickens.