Victor came into the office yesterday afternoon and said he was making a pot of soup.
He was looking after me because I had had a bit of a rough night with my legs keeping me tossing and turning for most of the night. [My hip replacement will not come soon enough!]
The caveat was I had to make some cornbread to go with it.
It was an offer I couldn’t refuse.
He had seen a soup on one of the cooking shows a while back – a Greek Chicken Soup with Rice, Lemon, and Egg. It may have said Greek, but it spoke to his Sicilian genes… Sans recipe, he headed to the kitchen.
Chicken Rice Soup with Lemon
- 1 1/2 lbs boneless chicken breast
- 3 qts chicken broth
- 1 1/2 cups rice
- Zest & juice of 2 lemons
- 1/2 tsp garlic powder
- 2 tsp Oregano
- 3 eggs
- Salt & Pepper, to taste
Place everything but eggs into a soup pot. Bring to boil, turn off heat, cover, and let sit for about 20 minutes for rice and chicken to cook.
Remove chicken and set aside to shred.
Place 1 cup of the rice in blender with the eggs. Blend until creamy smooth.
Return soup to a good simmer and add shredded chicken.
Stir egg/rice mixture into pot, stirring until well mixed and egg is cooked through.
Taste for seasoning, add salt and pepper, as desired. Squeeze additional lemon juice if desired.
Really good. Simple with clean flavors. And totally filling without being heavy.
The perfect dinner!
I cheated with the cornbread – my mobility is a bit lacking, at the moment – but I did doctor it enough to be better than just the box!
I always have a couple of boxes of Jiffy Corn Muffin Mix in the cupboard. It’s like 55¢ a box at WinCo and ready in 20 minutes. I used buttermilk and added minced jalapeño. 2 boxes make a perfect 8×8 pan. It does the job quite well.
It was the perfect lunch, today, and I’m planning on finishing it for lunch, tomorrow.
My stomach is smiling!