This is the first step in my pursuit of the best Lemon Rice Soup Recipe. It tastes great, but it’s not the authentic soup recipe I was looking for. My son asked why there were carrots in the soup.
Lemon Rice Soup
Ingredients
Instructions
- In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil on medium-high. Add the carrots, celery and onions, toss together to sauté for 6-10 minutes or until softened then stir in the garlic.
- Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender.
- To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
- Garnish with fresh dill or parsley, if you like. Serve hot with your favorite bread. Enjoy!