Creamy Lemon Chicken and Brown Rice Soup.
Equipment
- large soup pot
Ingredients
- large sweet onion diced
- 3 large carrots chopped
- 4 stalks celery diced
- 5 cloves garlic minced
- 1 tablespoon ghee or butter
- 2 tablespoons avocado oil
- ½ tablespoon dried oregano or Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1½ pounds boneless skinless chicken thighs pasture-raised
- 4 cups chicken stock
- 2 cups filtered water
- 1 cup organic brown jasmine rice soaked in water then rinsed
- ½ cup fresh lemon juice
- 2 egg yolks
- ⅓ cup heavy cream or half and half
- handful fresh dill or flat leaf parsley, chopped optional
Instructions
Soak the rice
- Place rice in a bowl and cover with water for 30 minutes. Any time up to 7 hours is fine.Strain the water out and rinse the rice. Set aside.
Make the soup
- In a large soup pot over medium-high, add ghee and avocado oil.
- Next add in the onion, carrots, and celery. Sauté for 5 minutes then add in the garlic, oregano, salt, and pepper. Sauté 2 minutes longer.
- Place the boneless skinless chicken thighs on top of the softened vegetables. Then add the chicken broth and water. Cover and simmer over medium-low heat for 20 minutes. Remove the chicken to a plate and shred it.
- Add the brown rice to the soup pot, stir, and simmer for another 15-20 minutes, stirring occasionally to prevent sticking. (The rice will continue cooking as the soup cools.)
- In a bowl, whisk the egg yolks and lemon juice. Next, scoop 1-2 ladles of the hot soup into the bowl, whisking constantly to temper the egg yolks.
- Once the rice has cooked and is tender, add the shredded chicken and tempered egg mixture, and heavy cream (if using), to the pot and simmer for 5 more minutes until the soup has thickened nicely.
- Stir in dill or parsley if using and serve.