When the fall hits, the air gets crisp, and leaves start to crackle under my feet as I walk around the park, the only food I really crave is soup. We make a lot of soup at our house. Today I'm sharing one of my favorites: Lemon Chicken and Rice Soup with Asparagus, a Greek style soup similar to the Avgolemono Soup in Greece. We make a big batch and eat it for lunch all week long.
Lemon Chicken and Rice Soup Recipe with Asparagus
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: serves 4-6 people
6 cups of chicken broth
1 lemon, juice and zest
1.5 cups or rice, cooked
1 tablespoon olive oil
1/2 of a bundle of asparagus (optional)
1-2 chicken breasts, cooked and shredded (optional)
salt and pepper to taste
Cook 1.5 cups of rice according to directions.
Cook chicken and shred or use rotisserie chicken (1-2 cups).
Cut asparagus into 1 1/2 in. pieces. Heat 1 tablespoon of Olive Oil in a skillet, add asparagus and cook for 3-5 minutes. Set asparagus aside.
In a large soup pot bring the 6 cups of chicken broth to a simmer.
In a separate bowl combine the two eggs with the juice and zest of 1 lemon. Whisk to combine.
Add 1/4 cup at a time of hot chicken broth to the egg mixture to temper the eggs without scrambling them. Whisk constantly as you add the broth into the eggs.
Once you've added a cup or so of hot chicken broth the eggs should be hot enough to add into the chicken broth pot.
Simmer the broth for 10-15 minutes until mixture thickens slightly -- whisking every few minutes. Add chicken, rice, and asparagus. Heat for 5 minutes.
Serve with crusty bread.
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