This is a great soup when you’re feeling run down. We made this to nurse our colds. Place a 2 bone-in chicken breasts (here, 3 boneless skinless chicken breasts, which was all we had in our pantry) in a stockpot, then add 1 onion (peeled and quartered) and ½ bulb garlic (cloves peeled and bruised). Cover chicken with water, then cover and cook on medium heat. Continue simmering until chicken is tender (45 mins to 1 hour), skimming off foam and topping off with water as appropriate. Remove the solids, discarding onions and garlic. Shred chicken and set aside. In the mean time, add 1 ½ cups long-grain rice , rinsed and drained, to the stockpot. Bring to a boil, reduce to a simmer, and cover until rice is tender (about 20 mins). Return cooked chicken to the pot. Separately, whisk 3 egg yolks with the juice of 1 lemon, then temper the egg yolk mixture with a little chicken broth. Pour the mixture into the stock pot, then stir, letting broth thicken. Season with salt (about 1 Tbsp) and black pepper to taste. Garnish with fresh lemon wedges. This recipe is from Azorean Cooking by Maria Lawton, with slight modifications. (Jan. 2015)
Note: For a thicker soup, increase the number of egg yolks and lemons. We find 5 yolks mixed with the juice of 3 lemons yields a nice texture.
Cooking Adventures 