Lemony Chicken Soup

Get MANY requests for this delicious soup. I usually will use leftover rice and add more than what is called for. This is elegant. Unsure who to give credit to and unsure yield.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs chicken breasts
• 1  stalk celery, chopped
• 2  small onions, chopped
• 1  teaspoon salt
• 1⁄4 teaspoon white pepper
• 1⁄8 teaspoon dried thyme
• 3  cups water
• 1  red sweet bell pepper, seeded, julienned, 1-inch slivers
• 2  tablespoons butter
• 1  tablespoon flour
• 2  tablespoons rice
• 1  cup half-and-half
• 1  egg
• 1  tablespoon lemon juice
• 1⁄4 cup fresh parsley, chopped
•  lemon slice, garnish

Directions

1. In large pot combine chicken, celery, onion, salt, pepper, thyme and water. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken, reserving broth. Cut chicken into bite-sized pieces.
2. Saute' red pepper in butter until tender but not brown. Remove peppers and set aside. To the butter in the pan, add flour and rice and stir until bubbly. Remove from heat. Gradually whisk in reserved broth. Cook, stirring, until liquid boils. Cover and simmer until rice is tender, about 20 minutes. Stir in the half-and-half.
3. Beat egg and lemon juice together in a separate bowl and slowly add in a little of the hot broth to temper it. Add egg mixture back to the broth pot. Add in the red pepper and chicken. Cook over medium heat until heated through - do not boil. Salt if needed.
4. Garnish with parsley and lemon slices.