March 23, 2015

slow cooker lemon rice soup

Yum

In celebration of our cold and wet weather I decided on this slow cooker recipe for Sunday night.  It was delicious and just what I was hoping it would be.

There is a quaint, Greek restaurant in the town of Buford that serves this soup and the first time I had it, I fell in love.  I chose to add some shredded chicken that I had leftover from the best roasted chicken that I made last week, but it would be just as good without chicken. 


Servings 4-6
Total Time 1+ hours

INGREDIENTS
  • 5 cups of chicken or vegetable broth
  • 3/4 cup white or brown rice 
  • 2 lemons juiced (about 1/4 cup juice)  
  • 3 egg yolks
  • course salt
  • freshly ground black pepper
  • 2 cups shredded chicken (optional)


INSTRUCTIONS

1.  In a slow cooker, add the broth and rice.  Cook on high for 1-2 hours (it can sit longer, it just tends to get mushy), or until rice is fully cooked.

2.  In a small bowl whisk together the egg yolks and lemon juice.
 
3.  Measure one cup of broth from the slow cooker and slowly add it to the bowl of egg yolks and lemon juice, continuously whisking.  Once combined stir the mixture into the soup and add the chicken (if using).
 
4.  Cover and continue cook for approximately 10 minutes.  Season to taste with salt and pepper. Enjoy!!!

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