Mano's Famous Lemon Chicken Rice Soup
- 6 cups chicken broth
- 1 cup rice
- 1 cup of cooked chicken breast cubed
- 3 large eggs
- 2 tbsp. butter
- 3 tbsp. flour
- 1 lemon (juice)
- ¼ tbsp. of chopped fresh dill
- Salt and pepper to taste
Boil 6 cups of broth and add one cup of rice. Add salt and pepper to taste. Whe rice is cooked, lower heat to simmer. In a mixing bowl, put 3 eggs and the juice of one lemon beat well. In small saucepan, melt butter. Stir in flour. cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in broth mixture stirring constantly. Add the chicken and the fresh dill. In small bowl beat eggs until frothy. Gradually beat in lemon juice and 2 cups thickened broth mixture. Slowly add egg mixture to broth mixture stirring constantly but slowly. Heat gently until soup thickens enough to coat a spoon, stirring frequently; do not boil.
Serves 8 to 10 people
Serves 8 to 10 people
This recipe does not make any sense. The direction's. Beat the eggs with the lemon and then beat the eggs again? I think it needs to be re-worded.
ReplyDeleteWell amber amber needs to be reworded
ReplyDeleteHow long does the rice cook for? I'm confused about the egg part as well
ReplyDeleteI’ve made this recipe a ton of times and it’s great. Reading through the instructions the first time is a little confusing but after a little problem solving I was able to figure it out:
ReplyDeleteStep 1: Bring broth to a boil on high.
Step 2: Reduce heat to medium, add rice, cover with a lid and cook the rice until it’s done. Cooking times may vary so you’ll need to take a spoon and test the rice every once in a while.
Step 3: When rice is done reduce heat to a simmer.
Step 4: In a separate sauce pan over medium heat melt 2 Tbsp butter. Once melted mix in 2 Tbsp flour (there’s a typo above I think – it should be two tablespoons not three) and cook for 1 minute stirring constantly (you’re making a roux – a traditional roux has a 1:1 ratio of butter/fat to flour).
Step 5: Slowing whisk broth mixture into the roux (be sure to add broth slowly and mix well or else you’ll end up with flour chunks).
Step 6: Add chicken cubes and dill to broth. Stir to combine.
Step 7: In a small bowl add eggs and lemon juice, whisk until frothy.
Step 8: Slowly add 2 cups of broth to the eggs and lemon, whisking constantly (This is important you need to slowly heat the egg. If you dump the egg into the pot without doing this step you risk your egg cooking too quickly and turning into scrambled eggs in your soup).
Step 9: Slowly add the egg mixture to the broth, constantly stirring slowly.
Step 10: Gently heat soup on low/medium-low until it is thick enough to coat a spoon. Do not boil.
Step 11: Add salt and pepper to taste (I don’t add it at the beginning because you don’t know what the final flavour of the soup is going to be until all the ingredients have been added – I rarely find this soup needs any salt or pepper at all).
Hope this helps.
Note: I noticed when I used to make this soup that if you do step 1-3 without a lid you lose too much volume. The broth evaporates significantly and the rice soaks up a lot of it so adding a lid helps to keep the evaporation down a little. Be sure to reduce your heat and use a large enough pot because it can boil over with a lid on if you’re not careful. If you find that it’s still too thick when it’s done feel free to add a little water (or broth if you have extra) until it reaches the thickness you’d like. Adding water versus broth at the end doesn’t affect the flavour very much, if anything I tend to add a little more lemon juice.