Currently cooking from The Best Simple Recipes from America’s Test Kitchen
“This is the best cookbook you’ve ever bought.”
That’s what Bryan said as he ladled this soup into bowls. Not only did he pick this recipe for supper, he made it! A book full of good food, and it’s teaching my guy to cook. This is the best cookbook ever.
At first I was apprehensive. Chicken soup is never been one of my favorites, but I was pleasantly surprised. The soup was thick and creamy, but not overwhelmingly lemony. It kept well and made really good leftovers. Both Bryan and I noticed, however, that the lemon flavor seemed to decrease over time.
The soup starts out by cooking two chicken breasts until browned. Those are set aside and an onion is softened in the pan. Chicken stock, carrots, rice, thyme and the chicken breasts are added to the pot and simmered until the chicken is cooked through. The chicken breasts are set aside again, while the soup continues to simmer until the rice and carrots are tender. Once the vegetables are done, the chicken is cut into chunks and stirred back into the soup. To get the lemon flavor, egg yolks and fresh lemon juice are whisked together and then whisked into the soup.