Lemon Chicken and Egg Soup

Lemon Chicken and Egg Soup

I like to fix soup, because it's generally simple, fresh, filling and you can hide vegetables in it. This particular soup is a broth base but is filling from the chicken and rice and the eggs make it thick and creamy.

The hardest part of this soup is the prep. It takes about 25 minutes to bake the chicken in the oven, but you can slice the lemons, beat the eggs and chop the tips off the asparagus while the chicken is baking. I like to flavor the chicken with lemon while baking, so you will need a lemon for that too.

Necessary Tools...

Rimmed baking sheet 

Medium size pot
Measuring cup
Cutting board
Sharp knife
Small bowl
Whisk

Preparing the chicken…You will only need 2 chicken boneless, skinless chicken breast for this soup, but I make extra to freeze for later use or just have in the fridge for lunch another day.
Preheat the oven to 425 degrees

     4 boneless, skinless chicken breast
     1 lemon (cut in half)
     1 tablespoon olive oil
     salt and pepper to taste

• Place the chicken breast on the baking sheet
• Salt and pepper the side that is up (no need to worry about the other side)
• Drizzle with olive oil only on one side
• Take one half of the lemon and squeeze over the chicken
• Slice the other half and lay slices on chicken
• Bake in preheated 425 degree oven for 25 minutes

  

  Baked Chicken

Preparing the soup…Makes 4 servings

     4 cups low sodium gluten free chicken broth (I recommend Imagine Organic Free Range Chicken Broth)
     2 cups water
     1 cup uncooked long grain rice (I use jasmine)
     1 cup asparagus tips
     2 cups chopped chicken
     2 eggs beaten
     1/4 cup lemon juice
     1 tablespoon fresh dill
     Lemon slices for garnish

• Combine broth and water in medium sized pot and bring to a boil on high heat
• When stock begins to boil, add rice and reduce heat to medium low
• Cook rice for 15 minutes, stirring occasionally
• Add asparagus tips and cook for 10 additional minutes
• Add chicken and heat through
• In a small bowl, add lemon juice to the eggs and beat well
• Slowly add about 1 cup of the soup mixture into the eggs to "temper" the eggs and whisk being careful not to make scrambled eggs.
• When eggs are warm, slowly add to the soup and stir constantly until mixed well and soup has thickened
• Add dill and serve with lemon slices

  

  Lemon Chicken and Egg Soup