Lemon Chicken and Rice Soup
By America's Test KitchenPublished on October 7, 2011
Yield
Serves 4
Ingredients
6 cups low-sodium chicken broth 1 tablespoon vegetable oil 2 boneless, skinless chicken breasts (6 to 8 ounces each), patted drySalt and pepper 1 medium onion, minced2 medium carrots, peeled and sliced into ¼-inch rounds1 teaspoon minced fresh thyme leaves ¾ cup long-grain rice 2 tablespoons minced fresh parsley leaves 3 tablespoons lemon juice 4 large egg yolks
Before You Begin
To avoid scrambling the eggs, add the hot broth to the egg yolks slowly.
Instructions
- Bring broth to boil in large saucepan over high heat. Cover and set aside. Heat oil in Dutch oven over medium-high heat until just smoking. Season chicken with salt and pepper and cook until lightly browned on both sides, about 2 minutes per side. Transfer to plate. Lower heat to medium-low, add onion, and cook until lightly browned, 3 to 5 minutes. Stir in hot broth, using wooden spoon to scrape browned bits from pan. Add carrots, thyme, rice, and chicken. Cover and simmer over low heat until chicken is cooked through, about 10 minutes.
- Transfer chicken to cutting board and continue simmering soup, covered, until rice is tender, about 10 minutes. Cut chicken into bite-sized pieces. Off heat, stir in chicken and parsley.
- Whisk lemon juice and yolks together in bowl. Whisking constantly, gradually ladle 1 cup hot soup into egg mixture, then stir egg mixture back into soup. Reheat over low heat for 1 minute. Season with salt and pepper. Serve.
Yield
Serves 4Ingredients
6 cups low-sodium chicken broth
1 tablespoon vegetable oil
2 boneless, skinless chicken breasts (6 to 8 ounces each), patted dry
Salt and pepper
1 medium onion, minced
2 medium carrots, peeled and sliced into ¼-inch rounds
1 teaspoon minced fresh thyme leaves
¾ cup long-grain rice
2 tablespoons minced fresh parsley leaves
3 tablespoons lemon juice
4 large egg yolks
Ingredients
6 cups low-sodium chicken broth
1 tablespoon vegetable oil
2 boneless, skinless chicken breasts (6 to 8 ounces each), patted dry
Salt and pepper
1 medium onion, minced
2 medium carrots, peeled and sliced into ¼-inch rounds
1 teaspoon minced fresh thyme leaves
¾ cup long-grain rice
2 tablespoons minced fresh parsley leaves
3 tablespoons lemon juice
4 large egg yolks
Ingredients
6 cups low-sodium chicken broth
1 tablespoon vegetable oil
2 boneless, skinless chicken breasts (6 to 8 ounces each), patted dry
Salt and pepper
1 medium onion, minced
2 medium carrots, peeled and sliced into ¼-inch rounds
1 teaspoon minced fresh thyme leaves
¾ cup long-grain rice
2 tablespoons minced fresh parsley leaves
3 tablespoons lemon juice
4 large egg yolks
Why This Recipe Works
We seared the chicken, then prepared the rest of the soup in the same pot. This way, we picked up all of the flavorful browned bits left behind by the chicken, which gave our Lemon Chicken and Rice Soup a flavorful foundation. With all the other flavor-packed ingredients in our Lemon Chicken and Rice Soup recipe, we found it acceptable to use canned chicken broth. To add the egg yolks to the soup without the risk of curdling, we blended them with lemon juice and “tempered" the mixture with some of the hot soup.
Before You Begin
To avoid scrambling the eggs, add the hot broth to the egg yolks slowly.
Instructions
- Bring broth to boil in large saucepan over high heat. Cover and set aside. Heat oil in Dutch oven over medium-high heat until just smoking. Season chicken with salt and pepper and cook until lightly browned on both sides, about 2 minutes per side. Transfer to plate. Lower heat to medium-low, add onion, and cook until lightly browned, 3 to 5 minutes. Stir in hot broth, using wooden spoon to scrape browned bits from pan. Add carrots, thyme, rice, and chicken. Cover and simmer over low heat until chicken is cooked through, about 10 minutes.
- Transfer chicken to cutting board and continue simmering soup, covered, until rice is tender, about 10 minutes. Cut chicken into bite-sized pieces. Off heat, stir in chicken and parsley.
- Whisk lemon juice and yolks together in bowl. Whisking constantly, gradually ladle 1 cup hot soup into egg mixture, then stir egg mixture back into soup. Reheat over low heat for 1 minute. Season with salt and pepper. Serve.
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