2 Tbsp vegetable oil
1/2 cup carrot, shredded
1/2 cup celery, chopped
1/2 cup onion, chopped
2 cups water
2 cans (14 oz. each) fat-free, reduced-sodium chicken broth
1/2 cup fresh-squeezed lemon juice
1 tsp lemon zest
8 egg yolks
2 cups cooked white rice
2 cups cooked chicken breast meat, diced
Salt and pepper, to taste
Lemon slices, for garnish
- In large stock pot, heat oil, and saute onion, celery, and carrot, for 2 minutes on medium-high until translucent. Add water, chicken broth, lemon juice, lemon zest, and simmer for 20 minutes.
- Beat egg yolks until light in color. Gradually add a ladle or two of hot soup to egg yolks to temper. Add egg-soup mixture back in the soup pot slowly, stirring constantly. Add rice and chicken, and heat for additional 5 minutes (ensuring chicken has reached a safe internal temperature of 165 degrees F). Season with salt and pepper to taste.
- Serve in bowls with lemon slices as garnish. Refrigerate any leftovers.
Notes: Serves 8. I thought this was quite tasty.
Source: Kroger coupon book that we got in the mail last week.