- Bring chicken, carrot, leek,onion and 1 litre water to in large pot, cooked Till chicken Tender
- When chicken done, transfer in a Dish, discard the onion, leek, carrot and Rest to chicken cool
- Continue to cook broth over medium heat until reduced to about 1/2 in original quantity, seasoning with salt
- Shred Meat from the cooked chicken pieces
- Whisk egg yolk and lemon juice in a bowl till foamy and no streaks, add little amount of chicken broth, continue stir( do not pour too much hot broth otherwise you will end up with scrambled egg
- In remaining chicken broth over the Gas add rice, stir In while add shred chicken and cook on low to medium flame till rice cook,
- Now slowly drizzel The tempered egg mixture in rice and chicken Broth gradually, till finish the Tempered egg, continue stir and Incorporate
- Reduced heat and cook until soup is slightly thickened and velvety texture
- When done to proper consistency switch of gas, serve in bowl, seasoning with pepper and chilli flakes, Drizzle olive oil over the top and serve hot for more taste
Lemony Chicken and Rice Soup
By Uzma S Khan
Jan, 7th
692
Servings
3 persons
Cook Time
45 minutes
Ingredients
9
- 11
Ingredients
- Chicken
- Carrot medium size cut in chunks
- Leek white pale part only
- Medium size onion
- Kosher Salt
- Egg yolk
- Lemon juice
- Rice
- Freshly ground black pepper
- Chilli flakes(optional)
- Olive oil
Instructions
Notes/Tips
Add Hot chicken broth gradually in egg mixture
