Lemon Chicken Soup
This soup reminds me of Greek chicken soup with its lemony flavor. I wanted a recipe to use some of the baby spring turnips from my CSA share, plus the carrots that came in our last box. You could substitute your own leftover chicken if you have any available.
Lemon Chicken Soup
2 tablespoons olive oil
10 scallions (green onions) chopped, white & green parts separated
6 cups chicken broth
1 cup white rice (I used arborio since this was the only white rice I had)
8 oz. carrots, cut into chunks
8 oz. baby turnips, cut into quarters or chunks if the turnip is large
4 large eggs
4 tablespoons fresh lemon juice (more if you want additional tartness)
3-4 cups rotisserie chicken, skin removed and chopped
chopped parsley if desired
Heat 2 tablespoons oil in large pot. Add the white parts of the green onions. Cook until softened. Add the chicken broth, rice, carrots, turnips and salt and pepper. Bring to a boil, then reduce heat and cook for 15 minutes until rice and vegetables are tender.
Whisk eggs with 3 tablespoons lemon juice. Slowly add 2 cups of the hot broth to the egg mixture whisking constantly. Add the chicken to the pot, then whisk in the egg mixture. Add last tablespoon of lemon juice. At this point if the soup is too thick you can add either additional chicken broth or some water. Return the soup to a gentle simmer, then remove from eat. Stir in the green onion tops and parsley. Check for salt and pepper. Also taste the tartness and add more lemon juice if you prefer.
Adapted from yummly
Lemon Chicken Soup
2 tablespoons olive oil
10 scallions (green onions) chopped, white & green parts separated
6 cups chicken broth
1 cup white rice (I used arborio since this was the only white rice I had)
8 oz. carrots, cut into chunks
8 oz. baby turnips, cut into quarters or chunks if the turnip is large
4 large eggs
4 tablespoons fresh lemon juice (more if you want additional tartness)
3-4 cups rotisserie chicken, skin removed and chopped
chopped parsley if desired
Heat 2 tablespoons oil in large pot. Add the white parts of the green onions. Cook until softened. Add the chicken broth, rice, carrots, turnips and salt and pepper. Bring to a boil, then reduce heat and cook for 15 minutes until rice and vegetables are tender.
Whisk eggs with 3 tablespoons lemon juice. Slowly add 2 cups of the hot broth to the egg mixture whisking constantly. Add the chicken to the pot, then whisk in the egg mixture. Add last tablespoon of lemon juice. At this point if the soup is too thick you can add either additional chicken broth or some water. Return the soup to a gentle simmer, then remove from eat. Stir in the green onion tops and parsley. Check for salt and pepper. Also taste the tartness and add more lemon juice if you prefer.
Adapted from yummly
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