Mediterranean Lemon-Rice Soup

READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
  • 1 -2
    garlic clove, minced
  • 2 -3
    tablespoons vegetable oil
  • 1 -2
    tablespoon turmeric (or to taste)
  • 1
    cup cooked chicken, diced finely (approximately)
  • 5 -6
    cups water (preferably broth) or 5 -6 cups chicken broth (preferably broth)
  • 12
    cup rice (short-grain is best)
  • couple handfuls spinach leaves, washed and chopped
  • 1
    cup mushroom, chopped
  • 14 - 13
    cup cornstarch (amount may vary)
  • 2
    lemons, juice of
  • 2 -4
    eggs, beaten
  • salt, pepper to taste
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DIRECTIONS

  • Heat the oil in a saucepan. Chop the onion finely, and add it along with the garlic. When the onions are translucent, add the turmeric (it will look like a lot, but have no fear!). Add the chicken, and stir around until well blended. Add the water or chicken stock.
  • Bring to a boil, and add the rice. Lower heat, cover and simmer for about 20 minutes, stirring very gently once or twice.
  • Remove cover, add the chopped vegetables, cook for about 5 minutes longer. Dissolve the cornstarch in some cold water (to prevent clumps), and slowly add it to the soup, mixing well. Add the lemon. Heat for another 5-10 minutes on medium heat-- if it is too thin, you can add some more cornstarch.
  • Now for the fun part! Remove the saucepan from heat. In a bowl, beat the eggs together very well. SLOWLY pour the eggs into the soup, whisking very quickly with a fork (if you are too slow stirring or dump the eggs in too fast, you will end up with something akin to egg-drop soup!). After all the eggs are in the soup, continue whisking for a few minutes. If you get it right the first time, the soup should be very yellow and have a velvety texture.
  • Season with salt/pepper, taste and adjust the lemon juice or water amounts if needed. Garnish with mint, dill or lemon wedges (if desired) and serve!
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