Recipe by Sackville
I got this recipe from a friend, who served it to me one chilly night. It is very much a "comfort food" for me and quite easy to make with leftover chicken. When you are adding the eggs, be careful to add them very slowly and make sure the soup is not too hot, otherwise your eggs will split. I find it helps to take the soup off the burner for a few minutes before adding the eggs. You should end up with a smooth cream-like base to your soup, not broken eggy bits like in egg drop soup.
Top Review by Shawn C
I agree that this was a little bland so i added extra chicken base to it along with extra lemon. I used 2 9oz cans of swanson chicken undrained. a little more than 1/3 cup rice. I didnt add the chicken till the end of the 20min cooking time since it was already cooked and didn't want it to be mush. i only used 2 eggs and felt that it was sufficient. Instead of adding you egg to the boiling hot soup try tempering it instead. Beat the egg then add lemon juice to it to thin, then whisk in one ladel of broth at a time to the egg mix (about 4 ladels total) this will eliminate the egg spliting and then you can add the egg mix directly to the soup ot without worry of the egg splitting or cooking while mixing in.
- 6 cups chicken broth
- 1 chicken bouillon cube
- 1⁄3 cup rice, uncooked
- 1⁄3 cup carrot, diced
- 1⁄3 cup celery, chopped
- 1⁄4 cup onion, finely chopped
- 1 cup chicken, cubed and cooked
- 2 tablespoons butter
- 2 tablespoons flour
- 3 eggs
- 3 tablespoons lemon juice
- salt and pepper
- lemon slice (optional)
- sliced green onions or parsley (optional)
Directions See How It's Made
- In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
- Bring to a boil.
- Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
- Stir in chicken.
- Remove from heat.
- Then, in a small saucepan, melt butter and stir in flour until smooth.
- Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
- In a small bowl, beat the eggs until frothy.
- Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
- Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
- Heat gently until soup thickens enough to coat a spoon-- do not boil!
- Add salt and pepper to taste, garnish with lemon.