Here's the Dish: Chicken, Lemon and Rice Soup

This is an old standby that is often served in my house. After eating this soup numerous times at a favorite local diner, I began making it at home. The recipe is simple and basic, and the end result is the ultimate in comfort food. The recipe that follows can easily be tailored to your liking. For instance, I use brown rice, more vegetables, and about half the amount of lemon juice than it calls for. Whatever your personal preference, I think you'll really love this soup!

Chicken Lemon Rice Soup

Ingredients:

6 cups chicken broth

1 chicken bouillon cube

1/3 cup rice, uncooked

1/3 cup carrot, diced

1/3 cup celery, chopped

1/4 cup onion, finely chopped

1 cup chicken, cubed and cooked

2 tablespoons butter

2 tablespoons flour

3 eggs

3 tablespoons lemon juice

salt and pepper

lemon slice (optional)

sliced green onion or parsley (optional)

Directions:

1. In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.

2. Bring to a boil.

3. Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.

4. Stir in chicken.

5. Remove from heat.

6. In a small saucepan, melt butter and stir in flour until smooth.

7. Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.

8. In a small bowl, beat the eggs until frothy.

9. Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.

10. Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.

11. Heat gently until soup thickens enough to coat a spoon--do not boil!

12. Add salt and pepper to taste, garnish with lemon.

Serves 4-6