Lemon Chicken Soup And Salad
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
50
Spice
53
Sweetness
36
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil4 cups
Chicken Broth (low-sodium)1 cup
White Rice2 large
Egg4 tbsps
Lemon Juice (fresh)3 tbsps
Parsley (chopped fresh optional)Directions:
1
Heat 1 tablespoon olive oil in a large pot over medium-high heat
2
Add the scallion whites and cook, stirring, until softened, about 2 minutes
3
Add the chicken broth, 3 cups water, the rice, carrots, turnips and 1/4 teaspoon each salt and pepper
4
Bring to a boil, then reduce the heat to medium low and simmer until the rice and vegetables are tender, 12 to 15 minutes
5
Whisk the eggs and 3 tablespoons lemon juice in a medium bowl
6
Slowly ladle about 1 1/2 cups of the hot broth into the egg mixture, whisking constantly
7
Add the shredded chicken to the pot, then whisk in the egg-broth mixture
8
Return the soup to a gentle simmer, then remove from the heat
9
Stir in the scallion greens and parsley and season with salt and pepper
10
Put the salad greens in a large bowl and toss with the remaining 3 tablespoons olive oil and 1 tablespoon lemon juice
11
Season with salt and pepper
12
Serve with the soup
13
Read more at: http://www
14
Foodnetwork
15
Com/recipes/food-network-kitchens/lemon-chicken-soup-and-salad-recipe
16
Html?oc=linkbackPhotograph by Antonis Achilleos