Sunday Soups: Chicken Lemon Soup with Rice


On Sundays, I like to prepare a large pot of comforting, rich soup that'll last for a few lunches throughout the week. I've been trying to use up the lemons my mom sent me before they mold {more on how I prevented that in another post}, when found this recipe on pinterest. I adapted it a little based on what I had in my kitchen, and put a little tumeric in there for color and digestive support.

This soup is scrumptious; full of layered flavors, rich yet zesty, satisfying without being heavy, is both gluten and dairy-free, and best of all, simple and quick to make. You can make it all in one pot {yes, without having to empty contents into a separate bowl, thus ruining the dish-saving effect of a one-pot recipe. Okay, you're going to need a pot and a very small bowl, but that's it, I promise.}. I'm looking forward to eating this for lunch over the next few days, especially as the temperatures drop.



Ingredients --
- 1 Tablespoon olive oil
- half a medium onion, chopped
- 2/3 carrots, cubed
- 5-6 whole garlic cloves
- 2 chicken breasts
- 1 box chicken broth
- 1-2 cup arborio rice
- 1/2 Tablespoon garlic salt
- 1 teaspoon tumeric
- dash of paprika
- dash of chili power
- pepper to taste
- 2 eegs
- 1/4 cup lemon juice

Directions --
1. Add oil, onions, carrots, and whole garlic cloves to a pot and cook for a few minutes until the onions are translucent, and the carrots start to soften. It should be yummy and fragrant smelling.
2. Add the chicken breasts to the pot and cover with chicken broth. Simmer on medium until the chicken is cooked through and then use two forks to shred the meat.
3. Add the rice to the pot, adding the spices, stir to combine.
4. Whisk together the eggs and lemon juice in a small bowl. Add a ladle full of broth to the mix (you may want to let it cool a little bit before adding to the egg mix so you don't scramble the eggs.) When the rice is cooked through, pour the egg-lemon-broth mix to the pot stirring constantly. The soup will begin to thicken.
5. Ladle into a bowl and top with lemon wheels and green onions or cilantro, and serve hot.



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