I combined a recipe I found online from Food and Wine Magazine with tips from a friend. I've been intimidated to make this soup, but it was simple and it is so delicious! This recipe is easy to make in large amounts as well, just do the blender portion in batches.
Ingredients:
- 4 cups chicken broth
- 3 eggs
- 4 T lemon juice
- 2 cup cooked and warm white rice
- 1 pound cooked chicken, shredded (use more or less chicken depending on the "heartiness" desired. chicken meat could be from a rotisserie, chicken breast or whatever you have)
- 1/4 cup fresh dill, chopped
- salt and pepper to taste
Directions:
- Warm chicken broth to almost a boil, then simmer
- Combine in a blender: 1 cup broth, 3 eggs, 4 T lemon juice and 1/2 cup cooked rice. Puree till smooth
- Add puree to simmering broth along with remaining rice and chicken
- Top with fresh dill
- Season with salt and pepper to taste
No comments:
Post a Comment