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Chicken Lemon Rice Soup

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When the weather starts to change, and a chill is in the air – I know it’s time for me to start making all our soup, stew and cold weather favorites.  This recipe is one my family always enjoys, and is quick and easy to prepare.  My husband is the one who actually prepared it last night, as I instructed him step by step from the couch. He’s awesome and I can always count on him to help me out when I am not at my best.  For example, last night he prepared dinner, because my back’s been hurting me this week, and the last thing I wanted to do was stand over the stove.

I am not the biggest soup fan,  and I fully admit that’s weird.  But everyone else in the house is so I make due, and have come up with some recipes of my own that even I a non soup lover can also enjoy.  Where we live you can get this soup at about every Greek family restaurant in the region, but typically it’s just lemon rice soup.  I like to add in chicken to give it a little more depth, and the protein helps to make it a hearty soup that everyone leaves the table feeling full from. Which is awesome! Otherwise, within the hour my little scavengers are raiding my cabinets in search of snacks.  Which at my boys ages 12&13 is a scary prospect.  I would not classify mine as a traditional Greek lemon rice soup- since I use a roux as my thickener , and I do not combine any eggs in with the lemon juice.  Though not traditional, this is what I have developed to suit our family.   I hope this becomes a cold weather staple for you as it is for me.

 

Ingredients                                                               Yield: 6-8 servings

8 tablespoons of butter (1 stick)

1/4 cup onion chopped

1 carrot sliced into rounds or diced  (however, you prefer)

8 tablespoons flour

6 cups chicken stock

the juice of one lemon

2-3 cups white rice, cooked

1 chicken breast, cooked and chopped or shredded (use leftovers or before starting the soup- salt and pepper the chicken breast, place in an ovenproof dish, and cook at 350°F. for 25 minutes)

salt and pepper to taste

 

Directions:

In a large stock pot, melt the butter.

Toss in the carrot and the onion, and cook about 10 minutes until softened.

Add the flour and stir.

Slowly add each cup of chicken stock. Stirring each addition, and allow to thicken. Then pour in the lemon juice.

Add the chicken and rice.

Salt and pepper to taste.

Enjoy!

~Sarah

 

 

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