Featured Recipe
Chicken Lemon Rice Soup
By Kate
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A hearty chicken soup with a tangy egg-lemon finish. Uses whole chicken pieces simmered slowly for a rich broth, long grain rice, carrot, celery, and leek. Eggs whisked with lemon juice tempered with hot broth to create a creamy, silky texture without dairy. Traditional avgolemono twist with approximately 30 minutes prep and just over an hour simmering. Adapted for texture, aroma, and ease in home kitchens. Gluten, dairy, nut free. Bright herbs finish.
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Prep:
35 min
Cook:
Total:
Serves:
7 servings
soup
chicken
Mediterranean
comfort food
Introduction
Forget quick soups that lack depth. Start from scratch with a whole chicken for flavor and body. Water cold to start pulls impurities as it slowly warms. Skimming foam? Mandatory. Keeps broth clear, no cloud. Removing skin cuts grease and sharp porky smells. Leeks split white and green keep the broth clean and veggies textured differently. Rice cooks in the broth, thickening naturally but still toothsome. Carrots and celery bring sweetness and freshness balance to lemon punch. Eggs and lemon whipped to airy smoothness, tempered with hot broth so no lumps, no curds. Temperature control key here. A simmer, never a boil once egg mix hits broth. Garnish fresh, always green herbs to lift the dish. Serving hot and gentle, comforting but with a brightness to avoid dull monotony.
Ingredients
About the ingredients
Water-to-chicken ratio matters for clear, rich broth. Larger pot prevents boiling over when simmering long. Whole chicken for bones and meat, skin off or broth gets cloudy. Onion and leek greens add aroma but discard to prevent bitterness. Long grain rice preferred for texture - short grain would turn mushy too fast. If no long grain, use basmati sparingly. Lemon juice amount adjusted for tartness balance, too much overwhelms. Three eggs give richness without heaviness. Fresh herbs interchangeable - dill, parsley, chives all good. Celery stalks add crunch and aroma; no celery? Try fennel bulb chopped similarly for a subtle anise note. For dairy substitute, this soup is naturally lactose free. Low sodium stock cubes can substitute part of the water but watch salt. Skinless chicken or remove excess fat as you go.
Method
Technique Tips
Start with cold water; hot water will seal chicken proteins causing cloudy broth. Skimming foam isn’t decorative; it pulls out fat and impurities, making broth clearer and tastier. Straining removes solids so rice and veggies don’t get overwhelmed with too much debris. Separate leeks white and green so greens add aroma but never overpower with bitterness. Rice’s cooking time varies with quality, test often. Add diced chicken after rice vegetables have softened to avoid dryness. Whisking eggs and lemon ahead is basic but slow tempering with broth crucial to avoid scrambled bits. Pour egg mix into soup off heat or on very low to prevent coagulation; slow stirring helps proteins distribute without clumping. Don’t rush the final warming, patience gives a smooth texture. Garnish at end; heat kills herbs and dulls color and flavor. If soup is too thick, thin with hot water; too thin, simmer gently until slightly reduced. Always taste for seasoning at every stage.
Chef's Notes
- 💡 Use a whole chicken. More flavor. Bones make broth rich. Water temp matters. Cold water helps pull impurities. Skimming? Mandatory. Remove foam for clarity.
- 💡 Use long grain rice. Texture matters. Short grain gets mushy fast. Watch cooking time closely. Rice absorbs broth. If too thick, add hot water gradually.
- 💡 Eggs and lemon should be whisked well. Tempering saves you from curdling. Gradually mix hot broth with egg. Do slow and steady. Control temperature.
- 💡 For fresh herbs, choose what’s on hand. Parsley or dill works well. Avoid adding herbs too early. Heat will kill flavor and color. Garnish just before serving.
- 💡 If soup is too salty, add more water. Let it simmer. Adjusting seasoning is key. Taste at different stages. Don't rush; flavor develops with time.
