Easy is the word for this recipe. It’s better than plain old chicken soup for a cold, because the lemon adds vitamin C. The ingredients are basic. Another plus: you don’t use a blender or mixer, just a whisk. Be sure to read through the method before you begin; it is the key to a creamy, smooth texture.
32 oz. ( 1 quart) boxed chicken broth, or homemade
1/2 c. rice
juice of 2-3 large lemons (about 1/2 c.)
3 eggs, beaten
1 heaping tablespoon cornstarch
1 c. milk
2 tablespoons butter
Salt & pepper to taste
Juice the lemons and set aside.
Using a whisk, mix cornstarch into beaten eggs until smooth. Set aside.
Heat broth to boiling, add rice and lower heat to simmer. Put lid on pot and continue simmering until rice is soft; about 20 minutes.
Turn off heat. Whisk the milk into the egg mixture until blended. Spoon some of the hot broth into the milk/egg mixture to warm it. Blend thoroughly, then stir it into the pot of broth and turn heat on medium. Continue whisking soup until broth becomes thick and just starts to boil.
Turn off heat again. Whisk lemon juice and butter into soup. Heat to serving temperature. Salt and pepper to taste. Enjoy!
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