Recipe: Chicken Soup with Lemon and Mint (using rice)

CHICKEN SOUP WITH LEMON AND MINT

5 cups low sodium chicken broth (4 cans, 10.5 oz. each)
1/2 medium onion, chopped
3/4 pound skinless chicken breast
1/4 cup long-grain rice, uncooked
4 teaspoons lemon juice
4 teaspoons finely chopped fresh mint
Salt and freshly ground pepper, to taste
Lemon slices (optional, for garnish)
FOR ENRICHMENT (optional):
2 egg yolks
1/4 cup heavy whipping cream

Combine stock and onion in large saucepan. Bring to a boil. Add chicken breast and rice. Reduce heat. Cover and simmer 15 minutes. Remove chicken. If rice is not tender, continue cooking until it is tender.

When chicken is cool enough to handle, cut meat into large pieces. Return to broth. Remove soup from heat. Stir in lemon juice, mint, and salt and pepper to taste.

TO SERVE WITHOUT ENRICHMENT:
Ladle soup into serving bowls and float a lemon slice on each bowl.

OR, TO ENRICH SOUP:
Beat egg yolks and cream together in a small bowl. Slowly beat 1/4 cup broth into egg mixture. Remove saucepan from heat, stir egg mixture into soup, and return pan to heat. Cook and stir until soup is hot; do not boil. Soup will not thicken, but the enrichment will give it more body.

Makes 4 servings
Source: the California Culinary Academy
From: Csally/wv - 01-20-98