Remember how I said some recipes need no introduction? And remember how I said sometimes you just have to trust a food blogger? Well this is one of those times. I created this recipe in my kitchen today. It’s creamy, hearty, and delicious. I hope you’ll try it. And when you do, I hope you’ll love it.
For this recipe you’ll need:
2 Tablespoon butter
1 Tablespoon Olive Oil
1 ½ cups chopped carrots
1 cup diced onion
2 cloves garlic, minced
1 large chicken breast, cut into ½ inch pieces
1 tsp. kosher salt
½ tsp. black pepper
½ cup long grain rice
Zest of 1 lemon
2 medium tomatoes, diced
1 can Cream of Chicken Soup (10 ¾ ounces)
1 ½ cans (14 ounces each) chicken broth
2 cups milk
½ tsp. kosher salt
2 tsp. fresh thyme
Juice of 1 lemon
1 egg
To make this recipe:
In a medium-sized soup pot, melt the butter and oil. Add carrots and onion and cook for five minutes. Add garlic and diced chicken and cook for five minutes. Season with 1 tsp. kosher salt and black pepper. Add the rice and the lemon zest and cook for two minutes. Add the diced tomatoes and cook for two more minutes, stirring often.
Add Cream of chicken soup, chicken broth, milk, remaining salt, and fresh thyme. Bring to a boil. Cover the pot and simmer the soup for 30 minutes over very low heat.
While the soup is cooking, mix together the lemon juice and the egg. When the soup has cooked for 30 minutes, turn the heat off, and transfer the soup pot to another burner. Temper the lemon/egg mixture with 1 cup of soup, slowly whisking it in until incorporated. Add the mixture to the soup pot and stir to combine. Cover the soup and let it sit, untouched, for 20 minutes before serving.
Tips: You may want to add the entire second can of chicken broth if you like a thinner soup. This makes a thick soup.
Serve with crusty bread.
Other Soups:
Vegetable Soup With Ground Beef